HOW TO IKE CANDY 



A COMPLETE 

FOR MAKING ALL KINDS OF 

CANDY, ICE! CREAM 
SYRUPS, 

SENCES ETC. ETC. 




NEW YORK: 
FRANK TOUSEY, Publishe 
34 and 36 North Mooee Sxbebt. 



Entered according to Act of Congress, in the year 1884, by 
FRANK TOUSEY, 
in the Office of the Librarian of Congress at Washington, D. G 



HOW TO MAKE CANDY. 



CONFECTIONERY. 

As sugar is the basis or groundwork of the confectioner's 
art, it is essentially necessary that the practitioner should 
carefully study and observe the difference in its qualities, the 
changes which it undergoes or effects when combined with 
other articles in the process of manufacture, and also the 
different forms which it assumes by itself, at various stages. 
Without this knowledge, a man will never become a thorough 
and efficient workman, and it can only be acquired by prac- 
tice and experience. 

The first process which it undergoes, in the hands of the 
confectioner, is that of clarification. It is conducted on the 
same principle as the refining of sugar, although not carried 
out in every particular. 

Clarification of Raw Sugar. — For every six pounds of 
sugar required to be clarified, take one quart of water, the 
white of an egg, and about half a tea-cupful of bullock's blood. 
Less than a pint will be sufficient for 112 pounds; but if a 
very fine, transparent, and colorless syrup is required, use 
either charcoal, finely powdered, or ivory-black, instead of the 
blood. Put the white of an egg in the water, and whisk it to a 
froth; then add either of the other articles mentioned, and the 
sugar; place the pan containing the ingredients on the stove- 
fire, and stir them well with the spatula, until the sugar is 
dissolved, and is nearly boiling. 

When the ebullition commences, throw in a little cold 
water to check it; this causes the coarser parts to separate 
more freely, by which means the whole of the impurities at- 
tach themselves to the clarifying matter used ; continue this 
for about five minutes, using about one pint of water to every 
six pounds of sugar, or more, until you consider the whole of 
the dross is discharged, and there remains a fine clear syrup. 
Then place it by the side of the stove, and carefully remove 
with a skimmer the scum which has formed on the top ; it 
may also be taken off as it rises, but I find the best method is 
to let it remain a short time after it is clarified, before it is re- 
moved ; otherwise, if you take it off as it rises, part of the 
syrup is also taken with it. When either charcoal or black is 
used, it must be passed through a filtering-bag, made of 
thick flannel, in the shape of a cone, having a hoop fastened 



4 



HOW TO MAKE CANDY. 



round the top, to keep it extended, and to which strings are 
sewn, that it may be tied or suspended in any convenient 
manner; what runs out at first will be quite black; return 
this again into the bag, and continue doing so until it runs 
tine and clear. 

If a little lime, about a spoonful, or any other alkali is add- 
ed to the sugar, with the water, etc., it will neutralize the 
acid which all raw sugars contain, and they will be found to 
stand much better after they have been manufactured, by not 
taking the damp so soon. This is not generally done by the 
trade, but it will be found beneficial if practiced. 

To Clarify Loaf Sugar.— This is clarified by mixing the 
whites of eggs with water, without any other assistance, for 
having been previously refined, it does not require those 
auxiliaries again to separate the coarser parts, unless it is 
of an inferior quality, or an extra fine syrup, as for bonbons 
and other fancy articles, is required. When it is necessary 
to have a very fine sparkling grain, in that case break your 
lump into small pieces, and put it in a preserving-pan, with 
a sufficient quantity of water to dissolve it, in which has 
been mixed the white of an egg and powdered charcoal ; as 
for raw sugar, following those instructions already given. 
After the sugar has been drained from the bag, pass some 
water through, to take off any which may be left in the char- 
coal, which you use for dissolving more sugar. 

The scum should always be reserved when charcoal 
or black is not used, to mix with the articles of a in- 
ferior quality* 

The best refined loaf sugar should be white, dry, fine, of a 
brilliant sparkling appearance, when broken, and as close in 
texture as possible. The best sort of brown has a bright, 
sparkling, and gravelly look. East India sugars appear 
finer, but do not contain so much saccharine matter, yet 
they are much used for manufacturing the best sort of 
common sweetmeats, when clarified, instead of loaf sugar. 

Degrees of Boiling Sugar.— This is the principal point 
to which the confectioner has to direct his attention ; for if he 
is not expert in this particular, all his other labor and knowl- 
edge will be useless; it is the foundation on which he must 
build to acquire success in his undertakings. 

There are seven essential points or degrees in boiling sugar; 
some authors give thirteen, but many of these are useless, and 
serve only to show critical precision in the art, without its being 
required in practice; however, for exactness, we will admit of 
nine, viz: 1. Small thread. 2. Large thread. 3. Little 
Pearl. 4. Large Pearl. 5. The blow. 6. The feather. 7. 
Ball. 8. Crack. 9. Caramel. This last degree derives its 



HOW TO MAKE CANDY. 5 

/Dame from " a Count Albufage Caramel, who discovered this 
method of boiling sugar." 

In describing the process, I shall proceed in a different 
manner to other writers on the subject, by classing it under 
different heads, according to the uses to which it is applied. 

SYRUP. 

Under this head are comprised the degrees from the small 
thread to the large pearl ; for at these points the sugar is 
kept in a divided state, and remains a fluid of an oily con- 
sistency. A bottle which holds three ounces of water will 
contain four ounees of syrup. The method of ascertaining 
those degrees, according to the usages of the trade, is as fol- 
lows: 

Small Thread.— Having placed the clarified syrup on the 
fire; let it boil a little, then dip the top of your finger in the 
boiling syrup, and on taking it out apply it to the top of your 
thumb, when, if it has attained the degree, on separating 
them a small ring will be drawn out a little distance, about as 
fine as a hair, which will break, and resolve itself into a drop 
on the thumb and finger. 

Large Thread. — Continue the boiling a little longer, re- 
peat the same operation as before, and a larger string will be 
drawn. 

Little Pearl. — To ascertain this degree, separate the 
finger from the thumb as before, and a large string may be 
drawn, which will extend to nearly the distance the fingers 
may be opened. 

Large Pearl. — The finger may now be separated from the 
thumb to the greatest extent, before the thread will break. 

CRYSTALLIZATION. 

This takes the degrees of the blow and feather. The parti- 
cles of the sugar being now brought together within the sphere 
of their activity, the attraction of cohesion commences, where- 
by they attach themselves together and form quadrilateral 
pyramids, with oblong and rectangular bases. This is gen- 
erally, but improperly, termed candy, thereby confounding it 
with'the degrees at which it grains, also termed candy. This 
certainly seems " confusion worse confounded;" but if things 
are called by their proper names, many of those seeming dif- 
ficulties and technicalities may be avoided, which tend only to 
confuse and embarrass the young practitioner, without gain- 
ing any desired end or purpose. If it were generally classed 
into the degrees of crystallization, the true meaning and use 
would at once be explained, and understood by the greatest 
novice. 



6 HOW TO MAKE CANDY. 

The nature and principle of this operation are these. First, 
as in the case of syrup, (the first four degrees,) when the water I 
has absorbed as much sugar as it is capable of containing in V 
a cold state, by continuing the boiling a further portion of the 
solvent (water) is evaporated, and sugar remains in excess, 
which, when exposed to a less degree of heat, separates it- 
self, and forms crystals on the surface and sides of the vessel 
in which it is contained, and also on anything placed or sus- 
pended in it. But if it is exposed too suddenly to the cold, 
or disturbed in its action by being shaken, or if the boiling 
has been continued too long, the crystals will form irregular- 
ly, by the particles being brought in too close contact, and run 
too hastily together, forming a mass or lump. 

To obtain this part in perfection the boiling should be 
gradual, and continued no longer than till a few drops let fall 
on a cold surface show a crystalline appearance, or after being 
removed from the Are, a thin skin will form on the surface. It 
should then be taken from the fire, and placed in a less hot, 
but not cold place, and covered, or put into a stove or hot 
closet, to prevent the access of cold air. A few drops of 
spirits of wine, added when the sugar has attained the proper 
degree, will conduce to a more perfect crystalline form, 
scarcely attainable by any other means, as it has a great 
affinity with the water, thereby causing the sugar to separate 
itself more freely. It must be used with caution, as too 
much will cause it to grain. 

To Ascertain the Degree of the Blow. — Continue the 
boiling of the sugar, dip a skimmer in it, and shake it over 
the pan, then blow through the holes, and if small bubbles or 
air-bladders are seen on the other side, it has acquired this 
degree. 

The Feather.— Dip the skimmer again into the sugar, 
and blow through the holes as before, and the bubbles will ap- 
pear larger, and stronger. Or if you give the skimmer a sud- 
den jerk, so as to throw the sugar from j t ou, when it has ac- 
quired the degree, it will appear hanging from the skimmer 
in fine long strings. 

CANDY. 

Sugar, after it has passed the degree of the feather, is of 
itself naturally inclined to grain; that is, to candy, and will 
form a powder, if agitated or stirred ; for, as the boiling is 
continued, so is the water evaporated until there is nothing 
left to hold it in solution; therefore, that body being destroyed 
by heat, which first changed its original form to those we have 
already enumerated, as this no longer exists with it, it nat- 
urally returns to the same state as it was before the solvent 



HOW TO MAKE CANDY. 



7 



\was added, which is that of minute crystals, or grains, being 
held together by the attraction of cohesion, unless, as before 
stated, they are" separated by stirring, etc. 

The sugar being evaporated by boiling from the last degree, 
leaves a thin crust of crystals round the sides of the pan, 
which shows it has attained the candy height; and this crust 
must be carefully removed (as it forms) with a damp cloth or 
sponge, or the whole mass will candy if suffered to remain. 
To prevent this is the chief desideratum, all further proceed- 
ings for which specific rules will be given in their proper 
places. 

The remaining degrees can be ascertained after the follow- 
ing manner: 

The Ball. — Provide a jug of clean cold water, and a piece 
of round stick. First dip in the water, then in the sugar, and 
again in the water,* take off the sugar which has adhered to 
it, and endeavor to roll it into a ball between the finger and 
thumb, in the water; when this can be done, it has attained 
the desired degree. If it forms a large, hard ball, which will 
bite hard, and adhere to the teeth, when eaten, it is then 
termed the large ball, et contra. 

The Crack. — Follow the directions given for the ball. Slip 
the sugar from off the stick, still holding it in the water, 
then press it between the finger and thumb; if it breaks 
short and crisp, with a slight noise, it is at the crack. 

Caramel. — To obtain this degree, it requires care and at- 
tention, and also to be frequently tried, as it passes speedily 
from the crack to the caramel. Try it as before directed, 
and let the water be quite cold, or you will be deceived. If, 
on taking it off the stick, it snaps like glass, with a loud 
noise, it has attained the proper degree; it will also, when it 
arrives at this point, assume a beautiful yellow color; after 
this it will speedily burn, taking all the hues, from a brown 
to a black ; therefore, to prevent this, dip the bottom of the 
pan into a pail of cold water, as soon as it comes to caramel, 
as the heat which is contained in the pan and sugar is suffi- 
cient to advance it one degree; also, be careful that the flame 
of the fire does not ascend round the sides of the pan, which 
will burn it. 

In boiling sugar keep the top of the pan partly covered 
from the time it commences boiling until it has attained the 
ball or crack; the steam which rises being again thrown on 
the sides, prevents the formation of the crust or crystals. 

To prevent its graining, add a little of any sort of acid, 
when it is at the crack— a table-spoonful of common vinegar, 
four or five drops of lemon-juice, or two or three drops of 
pyroligneous acid : any of these will have the desired effect. 



♦This should be performed as speedily as possible. 



8 



HOW TO MAKE CANDY. 



This is termed greasing it. But remember that too much 
acid will also grain it; neither can it be boiled to caramel if 
there is too much. A little butter, added when it first com- 
mences boiling, will keep it from rising over the pan, and 
also prevent its graining. About as much cream of tartar as 
may be laid on a sixpence, and added to seven pounds of 
sugar, with the water, or equal quantities of cream of tartar 
and alum in powder, added when it boils, will also keep it 
from candying. If sugar is poured on a slab that is too hot, 
it is very apt to grain ; this is frequently the case after several 
casts have been worked off in rotation ; therefore, when you 
find it inclined to turn, remove it to a cooler spot, if possible, 
and not handle it any more than is necessary. 

Sugar that has been often boiled or warmed is soon acted 
upon by the atmosphere, whereby it becomes clammy, and 
soon runs, as it is weakened by the action of the fire. Acid 
causes the same effect. 

If it has passed the degree you intended to boil it at, add a 
little water, and give it anotheir boil. 

BLANCMANGE. 

Take four ounces of sweet almonds, blanched, half an ounce 
of bitter almonds; pound them in a clean mortar; moisten 
them gradually with orange flower- water; mix this with one 
quart of fresh cream and one ounce of clarified isinglass ; put 
into a saucepan, constantly stirring till it boils; then pass 
through a fine sieve, and form into a mold, and put on ice. 

Blanc Mange may be flavored with vanilla, Mocho coffee, 
marischino, pistachios and strawberries ; in which case the 
bitter almonds should be left out. 

CANDY — BONBON— CONSERVE. 

The articles that come under this head are made by the 
sugar being brought to the ball, when it is grained by rub- 
bing it against the sides of the pan. From this all fancy ar- 
ticles are made, such as fruit-eggs, cups, vases, etc. 

Burnt Almonds. — Take some fine Valencia or Jordon 
almonds, and sift all the dust from them ; put a pint of clari- 
fied syrup into the pan for each pound of almonds, and 
place it with the almonds on the fire; boil to the ball, then 
take it off and stir the mixture well with a spatula, that the 
sugar may grain and become almost a powder; whilst each 
almond has a coating. Put them into a coarse wire or cane 
sieve, and sift all the loose sugar from them, and also separate 
those which stick together. When cold, boil some more clari- 
fied syrup to the feather, put in the almonds, give them t wo or 
three boils in it, take them from the fire, and stir them with 



HOW TO MAKE CANDY. 



9 



i he spatula as before, until the sugar grains; sift and separate 
them, and keep them in glasses or boxes. A third coat may 
be given them in the same manner as the second, if they are 
required large. 

Buknt Almonds — Red.— The same as the last, using pre- 
pared cochineal to color the syrup while it is boiling. 

Common Burnt Almonds. — These are made with raw sugar 
and skimmings, if you have any. Put some water with the 
sugar to dissolve it; when it is near boiling, add the almonds, 
and let them boil in it until it comes to the small ball; or 
when the almonds crack, take them from the fire, and stir 
them with a spatula until the sugar grains and becomes 
nearly a powder; put them into a sieve, and separate the 
lumps. 

Artificial Fruit, Eggs, etc. — Prepare molds with plaster 
of Paris from the natural objects you wish to represent; make 
them in two, three, or more pieces, so as to relieve freely, and 
have a hole at one end into which the sugar may be poured; 
let them be made so as each part may be fitted together ex- 
actly; and for this purpose make two or three round or square 
indentions on the edge of one part, so that the corresponding 
piece, when cast, will form the counterpart, which may at all 
times be fitted with precision. Let the object you would take 
the cast from be placed in a frame made either of wood or of 
stiff paper, embed a part of it in fine sand, soft pipe-clay, or 
modeling wax, leaving as much of the mold exposed as you 
wish to form at one time, and oil it with sweet oil; mix some 
of the prepared plaster with water, to the consistency of thick 
cream, and pour over it; when this is set, proceed with the 
other portions in the same manner until it is complete. Let 
them dry and harden for use. 

Take a sufficient quantity of syrup (clarified with charcoal 
or animal black) to fill the mold, and boil to the small ball; 
rub some of it against the side to grain it; when it turns 
white, poor it into the molds ; take them out when set, and 
put them into the stove at a moderate heat to dry. The 
molds must be soaked for an hour or two in cold water pre- 
viously to their being used, which will be found better than 
oiling them, as it keeps the sugar delicately white, which oil 
does not. Color your articles according to nature with liquid 
colors (see Colors) and camel's-hair pencils or the usual pig- 
ments sold in boxes may be used. If a gloss is required, the 
colors should be mixed with a strong solution of gum-arabic 
or isinglass, to the desired tint. Eggs and fruit may be made 
as light and as apparently as perfect as nature, by having 
molds to open in two, without any orifice for filling them. 
Fill one half with the grained sugar, immediately close the 
mold, and turn it round briskly, that it may be covered all 



10 



HOW TO MAKE CANDY. 



over equally. To accomplish this, it is necessary to have an 
assistant, that it may be done as speedily as possible. 

Coltsfoot or Hoarhound Candy. — Make a strong infusion 
of the herbs (see Infusions under the head of Syrups), and 
use it for dissolving the sugar, instead of taking syrup; raw 
sugar is mostly used for those candies. Boil it to the ball, 
grain it and finish as ginger candy. 

Filberts and Pistachios. — These are done the same as 
burnt almonds, but they are usually denominated prawlings, 
the nuts being only put into the sugar for two or three 
minutes before it is taken from the fire and stirred. 

Ginger Candy. — Take clarified syrup and boil it to the 
ball ; flavor it either with the essence or ginger or the root in 
powder: then with a spoon or spatula rub some of it against 
the side of the pan until you perceive it turn white; pour it 
into small square tins with edges, or paper cases, which have 
been oiled or buttered, and put it in a warm place, or on a 
hot stone, that it may become dappled. The syrup should 
be colored yellow, while boiling, with a little saffron. 

Lemon Prawlings. — Made the same as orange prawlings. 

Orange Prawlings. — Take four or five Havana oranges, 
and cut off the peel in quarters, or small lengths; take off all 
the pith or white part of the peel, leaving only the yellow 
rinds, and cut in small pieces, about an inch long, and the 
size of pins. Have about a pint of clarified sugar boiling on 
the fire; when it comes to the blow, put in the pieces of peel, 
and let them boil until the sugar attains the small ball; take 
them off, and stir them with the spatula until the sugar grains 
and hangs about them; sift off the loose sugar; when cold, 
separate and keep them in a dry place. 

Peppermint, Lemon and Rose Candy are made after the 
same manner as Ginger Candy, coloring the lemon with saff- 
ron, and the rose with cochineal. 

CHOCOLATE. 

Cacao Nuts. — The cacoa or cacoa nuts, of which chocolate 
is made, is the seed of the fruit of a tree common in South 
America and the West Indies. The seeds of the nuts, which 
are nearly of the shape of an almond, are found to the 
number of from thirty to forty in a pod. The pods are oval, 
resembling a cucumber in shape. The different sorts are dis- 
tinguished by name, according to the places which produce 
them ; thus, the cacao of Cayenne, Caraccas, Berbice, and the 
islands of St. Magdalen and Domingo. These all differ in the 
size of their almonds or seed, quality and taste. The most 
esteemed is the larg%Caraccas, the almond of which, though 
somewhat flat, resembles the shape of a large bean. The next 
are those of St. Magdalen and Berbice. The seeds of these 



HOW TO MAKE CANDY. 11 

less flat than those of the Caraccas kind, and the skin is 
covered with a fine ash-colored dust. The others are very 
crude and oily, and only fit to make the butter of cacoa. 
The kernels, when fresh, are bitter, and are deprived of this 
by being buried in the ground for thirty or forty days. Good 
nuts should have a thin brittle skin, of a dark black color ; and 
the kernel, when the skin is taken off, should appear full and 
shining, of a dusky color, with a reddish shade. Choose the 
freshest, not worm-eaten, or moldy on the inside, which it is 
subject to be. 

Equal parts of the cacao of Caraccas, St. Magdalen and 
Berbice mixed together make a chocolate of first-rate quality; 
and these proportions give to it that rich and oily taste which 
it ought to have. That made from the cacao of Caraccas only 
is too dry, and that from the islands too fat and crude. 

Roasting.— Take a sufficient quantity of nuts to cover the 
bottom of an iron pot two or three inches deep, place them 
on the lire to roast, stirring them constantly with the spatula 
that the heat may be imparted to them equally. A coffee- 
roasting machine would answer for this purpose admirably, 
taking care not to torrefy them too much, as the oil of the 
nut suffers thereby, and it becomes a dark brown or black, 
grows bitter and spoils the color of the chocolate. Musty or 
moldy nuts must be roasted more than the others, so as to 
deprive them of their bad taste and smell. It is only neces- 
sary to heat them until the skin will separate from the kernel 
on being pressed between the fingers. Remove them from 
the fire and separate the skins. If you have a large quantity, 
this may be accomplished by putting them in a sieve which 
has the holes rather large, but not so much as to allow the 
nuts to pass through ; then squeeze or press them in your 
hands, and the skins will pass through the mesbes of the sieve; 
or, after being separated from the nuts, they may be got rid 
of by winnowing or fanning them in a similar manner to corn. 
When they are separated put them again in the fire, as before 
directed, stirring them constantly until warmed through, 
without browning. You may know when they are heated 
enough by the outside appearing shiny ; again winnow, to 
separate any burnt skin which may have escaped the first 
time. 

The Making of Chocolate.— An iron pestle and mortar is 
requisite for this purpose, also a stone of the closest grain and 
texture which can be procured, and a rolling-pin made of the 
same material, or of iron. The stone must be fixed in such a 
manner that it may be heated from below with a pot of burn- 
ing charcoal, or something similar. 

Warm the mortar and pestle by placing them on a stove, or 
by means of charcoal, until they are so hot that you can scarce- 



12 



HOW TO MAKE CANDY. 



ly bear your hand against them. Wipe the mortar out clean, 
and put any convenient quantity of your prepared nuts in it, 
which you pound until they are reduced to an oily paste, into 
which the pestle will sink by its own weight. If it is required 
sweet, add about one-half or two-thirds of its weight of loaf 
sugar in powder; again pound it so as to mix it well together, 
then put it in a pan, and place it iu the stove to keep warm. 
Take a portion of it and roll or grind it well on the slab with 
the roller (both being previously heated like mortar) until it 
is reduced to a smooth impalpable paste, which will melt in 
the mouth like butter. When this is accomplished, put it in 
another pan, and keep it warm until the whole is simlarly dis- 
posed of; then place it again on the stone, which must not be 
quite so warm as previously, work it over again, and divide 
it into pieces of two, four, eight, or sixteen ounces each, which 
you put in molds. Give it a shake, and the chocolate will 
become flat. When cold it will easily turn out. 

The molds for chocolate may either be made of tin or cop- 
per, and of different devices, such as men, animals, fish, 
culinary or other utensils, etc. ; also some square ones for 
half-pound cakes, having divisions on the bottom which are 
relieved. These cause the hollow impressions on the "cakes. 

The Bayonne or Spanish chocolate is in general the most 
esteemed. The reason of its superior quality is attributed by 
some to the hardness of the Pyrenean stone which they em- 
ploy in making it, which does not absorb the oil from the 
nuts. They do not use any pestle and mortar, but levigate 
their nuts on the stone, which is fixed on a slope; and in the 
second pounding or rolling the paste is pressed closely on 
the stone, so as to extract the oil, which runs into a pan con- 
taining the quantity of sugar intended to be used, and is 
placed underneath to receive it; the oil of the cacao and 
sugar are then well mixed together with a spatula, again 
mixed with the paste on the stone, and finished. 

Cinnamon, Mace or Clove Chocolate.— -These are made 
in the same manner as Vanilla chocolate, using about an 
ounce and a half or two ounces of either sort of spice, in 
powder, to that quantity, or add a sufficiency of either of 
these essential oils to flavor. 

Chocolate Drops, with Nonpareils.— Have some warm 
chocolate, as for pistachios ; some add a little butter or oil to 
it to make it work more free; make it into balls about the 
size of a small marble, by rolling a little in the hand, or else 
put some of the paste on a flat piece of wood, on which you 
form, and take them off with a knife. Place them on sheets 
of white paper about an inch apart. When the sheet is cov- 
ered, take it by the corners and lift it up and down, letting it 
touch the table each time, which will flatten them. Cover the 



HOW TO MAKE CANDY. 



13 



surface entirely with white nonpareils, and shake off the sur- 
plus ones. When the drops are cold they can be taken off the 
paper easily. The bottom of the drops should be about as 
broad as a sixpence. Some of them may be left quite plain. 

Good chocolate should be of a clear red-brown. As the 
color is paler or darker, so is the article the more or less 
good. The surface should be smooth and shining. If this 
gloss comes oft by touching, it indicates an inferior quality, 
and is probably adulterated. When broken, it ought to be 
compact and close, and not appear crumbly. It should melt 
gently in the mouth when eaten, leaving no roughness or as- 
tringency, but rather a cooling sensation on the tongue. The 
latter is a certain sign of its being genuine. 

Chocolate Haklequin Pistachios. — Warm some sweet 
chocolate by pounding it in a hot mortar; when it is re- 
duced to a malleable paste, take a little of it and wrap round 
a blanched pistachio nut, roll it in the hand to form it as 
neat as you can, thro w it in some nonpareils of various colors ; 
let it be covered all over. Dispose of the whole in the same 
manner; fold them in colored or fancy papers, with mottoes; 
the ends should be cut like fringe. Almonds may be done 
the same way, using vanilla chocolate, if preferred. 

Stomachic Chocolate. — Four ounces of chocolate prepared 
without sugar; vanilla, one ounce; cinnamon in powder, one 
ounce; ambergris, forty-eight grains; sugar, three ounces; 
warm your paste by pounding in the heated mortar, or on the 
stone; add your aromatics in powder to the sugar, and mix it 
well with the paste; keep it close in tin-boxes. About a 
dozen grains of this is to be put into the chocolate pot when 
it is made, which gives it an agreeable and delightful flavor, 
and renders it highly stomachic. It may also be used for 
flavoring the chocolate tablets. 

Vanilla Chocolate. — Ten pounds of prepared nuts, ten 
pounds of sugar, vanilla two ounces and a half, cinnamon one 
ounce, one drachm of mace, and two drachms of cloves, or 
the vanilla may be used solely. 

Prepare your nuts according to the directions already 
given. Cut the vanilla in small bits ; pound it fine with part 
of the sugar, and mix it with the paste ; boil about one half 
of the sugar to the blow before you mix it to the chocolate, 
otherwise it will eat hard. Proceed as before, and either put 
in small molds or divide it in tablets, which you wrap in 
tinfoil. This is in general termed eatable chocolate. 

COLORS. 

Many of the colors prepared for use in this art come more 
properly under the denomination of dyes—alum and cream of 



14 



HOW TO MAKE CANDY. 



tartar being used as a mordant; and many of them are pre- 
pared in the same manner as for dyeing. One of the princi- 
pal colors requisite for the confectioner's use is coccinella, or 
cochineal. The sorts generally sold are the black, silver, 
foxy, and the granille. The insect is of two species, the fine 
and the wild cochineal; the fine differs from the wild in size, 
and is also covered with a white, mealy powder. The best 
is of a deep mulberry color, with a white powder between the 
wrinkles, and a bright red within. A great deal of adultera- 
tion is practiced with this article, both at home and abroad; 
it is on this account that persons prefer the silver grain, be- 
cause it cannot be so well sophisticated* Good cochineal 
should be heavy, dry, and more or less of a silvery color, and 
without smell. 

Bistre. — This is an excellent light brown color prepared 
from wood-soot. 

These browns are harmless, but sugar may be substituted 
for them to any shade required, by continuing the boiling 
after it has passed the degree of caramel until it is burnt, 
when it gives a black-brown ; but water may be mixed with 
it so as to lessen the shades. Dissolved chocolate may also 
be substituted in some cases for the brown colors. 

Black. — Blue-black is powdered charcoal, or ivory-black, 
which is obtained from the smoke of burnt ivory ; but bone- 
black is generally substituted instead. Either of these may 
be used, but are only required for painting gum -paste when 
not intended to be eaten. 

Bole Ammoniac. — There is also the French and German 
bole. These earths are of a pale red, and possess alexipharmic 
qualities. They are frequently used in confectionery for 
painting and gilding. 

Carmine.— Reduce one ounce of cochineal to a fine powder, 
add to it six quarts of clear rain or filtered water, as for 
cochineal. Put this into a large tin saucepan, or a copper 
one tinned, and let boil for three minutes, then add twenty- 
five grains of alum, and let it boil two minutes longer; take 
it off the fire to cool ; when it is blood warm pour off the 
clear liquor into shallow vessels, and put them by to settle 
for two days, covering them with paper to keep out the dust. 
In case the carmine has not separated properly, add a few 
drops of a solution of tin, or a solution of green vitriol, which 
is tin dissolved in muriatic acid, or the following maybe sub- 
stituted: one ounce and a half of spirit of nitre, three scruples 
of sal-ammoniac, three scruples of tin dissolved in a bottle, 
and use a few drops as required. When the carmine has set- 
tled, decant off the clear, which is liquid rouge. The first 
sediment is Florence lake, which remove, and dry the car- 
mine for use. This preparation is by far superior to the first, 



HOW TO MAKE CANDY. 



15 



for in this the same color is obtained as before, which is the 
liquid rouge, the other and more expensive parts being in- 
variably thrown away. The carmine can be obtained by the 
first process, as can be seen if the whole is poured into a clear 
bottle and allowed to settle, when the carmine will be de- 
posited in a layer of bright red near the bottom. It produces 
about half an ounce of carmine. 

Cochineal, to Prepare. — Pound an ounce of cochineal 
quite fine, and put it into a pint of river water with a little 
potash or soda, and let it boil ; then add about a quarter of 
an ounce powdered alum, the same of cream of tartar, and 
boil for ten minutes; if it is required for keeping, add two or 
three ounces of powdered loaf sugar. 

Prussian blue may be used instead of indigo, if preferred, 
but must be used sparingly. 

Sap Green.— This is prepared from the fruit of the buck- 
thorn, and is purgative. 

Spinach Green. — This is perfectly harmless, and will an- 
swer most purposes. Wash and drain a sufficient quantity of 
spinach, pound it well in a mortar, and squeeze the pounded 
leaves in a coarse cloth to extract all the juice; put it in a 
pan and set it on a good fire, and stir it occasionally until it 
curdles, which will be when it is at the boiling point; then 
take it off and strain off the water with a fine sieve; the resi- 
due left is the green; dry it and rub it through a lawn sieve. 
This is only fit for opaque bodies, such as ices, creams, or 
syrups. 

Another green is made with a mixture of saffron or gam- 
boge and prepared indigo ; the lighter the green the more yel- 
low must be used. 

Umber. — This is of a blackish brown color; it is an earth 
found near Cologne. 

Vermilion and Cinnabar are preparations of mercury, and 
should never be used; they are of a lively red color, but car- 
mine will answer most purposes instead. 

Yellow. — Infuse saffron in warm water, and use it for col- 
oring anything that is eatable. The English hay-saffron is 
the best ; it is taken from the tops of the pistils of the crocus 
flower; it is frequently adulterated with the flowers of mari- 
golds or safflower, which is known as the bastard saflron, and 
is pressed into thin cakes with oil. Good saffron has a strong 
agreeable odor, and an aromatic taste. Gum paste and 
other articles which are not eaten may be colored with gam- 
boge dissolved in warm water. 

Obtain any of these colors in fine powder, and mix them 
with some dissolved gum arabic, a little water, and a pinch of 
powdered sugar candy; mix them to the required consistency 



1G 



HOW TO MAKE CANDY. 



for painting. For sugars they must be used in a liquid state, 
and be added before it has attained the proper degree; it may 
also be used in the same manner for ices, creams, etc*, and for 
icings it can be used either way. 

THE SHADE PRODUCED BY A MIXTURE OF COLORS. 

Gold. — Yellow, with a portion of red, but the yellow must 
be more in excess. 
Green.— Blue and yellow. 
Lemon. — Use a solution of saffron. 

Lilac. — Mix carmine or cochineal with indigo, making the 
blue predominate. 

Orange. — Yellow, with a portion of red. 

Purple. — Mix carmine or cochineal, and a small portion of 
indigo. 

COMFITS. 

A copper comfit pan is requisite for this purpose. A bar, 
having chains at each end, with a hook and swivel in the 
center, is attached to it, by which it is suspended from the 
ceiling or a beam, so as to hang about as high as the breast 
over a stove or charcoal fire, that the pan may be kept at a 
moderate heat and at such a distance as to allow it to be 
swung backwards and forwards without touching the fire or 
stove. A preserving-pan containing clarified syrup must be 
placed by the side of the stove, or over another fire, that it 
may be kept hot, but not boiling ; also a ladle for throwing 
the syrup into the pan, and a pearling cot 

This last somewhat resembles a funnel, without the pipe or 
tube, and having a small hole in the center, with a pointed 
piece of stick or spigot fitted into it, which, being drawn out 
a little, allows the syrup, when placed in it, to run out in a 
small stream. A piece of string Xied several times across the 
center of the top of the cot and twisted with the spigot allows 
it to be drawn out and regulated at pleasure. 

Almond Comfits. — Sift some Valencia almonds in a cane 
or wicker sieve, pick out any pieces of shell which may be 
amongst them, and also any of the almonds which are either 
very small or very large, using those which are as near of a 
size as possible; take about four pounds, put them in tjie com- 
fit-pan, and proceed in precisely the same way as for Scotch 
caraways; or they may first have a coating of dissolved gum 
arabic ; rub them well about the pan with the hand, and give 
them a dust of flour ; then pour on a little syrup at the small 
thread, work and dry them well ; then give them three or four 
more charges and a charge of gum with a dust of flour. Pro- 
ceed in this way until they are one third the required size ; 
then dry them for a day, and proceed and finish as for cara- 
way comfits. For the cheaper or more common comfits, more 
gum and flour are used in making them. 



HOW TO MAKE CANDY. 



17 



Barberry Comfits. — Pick the barberries from the stalk, 
and dry frhem in a hot stove on sieves ; when dry, put about 
two pounds into the comfit-pan, and proceed as for almond 
comfits, giving them first a charge of gum and flour, and finish 
as others. Make them of a good size and quite smooth; finish 
with very white loaf sugar with syrup. 

Bath Caraways. — These are made in the same way as 
Scotch caraway comfits, but only half the size. 

Caraway Comfits, Pearled. — When the comfits are 
about the size of Bath caraways, dry and pearl them as cin- 
namon. 

Cardamon Comfits. — The seeds should be kept in their 
husks until they are required to be used, as they lose much of 
their flavor and virtues when deprived of them. They are 
often mixed with grains of paradise, but these have not the 
aromatic taste of the cardamon, and are more hot and spicy. 
Break the husks of the cardamons by rolling them with a pin; 
separate the skins from the seeds, put two pounds into the 
comfit-pan, and proceed as for Scotch caraways. Make them 
a good size, and quite smooth. 

Celery Comfits. — Put one pound of celery seed into the 
pan, and proceed as for Scotch caraway comfits, working them 
up to the size of a large pin's head. Dry and pearl them as 
cinnamon. 

Cherry Comfits. —These are made from preserved cherries 
dried. Roll them in your hand to make them quite round, 
dust them with powdered loaf sugar, and dry them again; 
then proceed as for barberry comfits. Any other preserved 
fruits may be made into comfits after the same manner. 

Cinnamon Comfits.— Cinnamon is the bark of a tree, of 
which there are two sorts. The inferior quality is that usually 
sold for cinnamon, and is otherwise known as cassia, or 
cassia lignea. This breaks short, and has a slimy mucilagi- 
nous taste, is thicker, and of a darker color than the cinna- 
mon, which is the inner bark. This breaks shivery, and has 
a warm aromatic taste, and is of a reddish color. 

Take one pound of cinnamon bark, and steep it in water 
for a few hours to soften it, cut it into small pieces about half 
an inch long, and the size of a large needle. Dry it in the 
stove. Put your pieces, when dry, into the comfit-pan, and 
pour on them a little syrup, as for Scotch caraways, proceed- 
ing in the same way until they are one-third the required 
size. You must not use your hand for these as you would for 
caraways, as they are liable to break in two. Dry them in 
the stove, then suspend the pearling pot or cot from the bar 
of the pan or ceiling, so as to hang over the center of the 
pan ; boil some clarified loaf sugar to the large pearl, and fill 



1 



18 HOW TO MAKE CANDY. 

the cot; put some of the prepared comfits in the pan, but 
not too many at a time, as it is difficult to get them to pearl 
alike. Keep the syrup at the boiling point; open the spigot 
of the cot so as to allow it to run in a very small stream, or 
more like a continued dropping; swing the pan backwards 
and forwards gently, and keep a stronger fire under the pan 
than otherwise. 

Be careful that the syrup does not run too fast and wet them 
too much, but so that it dries as soon as dropped, which 
causes them to appear rough. If one cot full of sugar is not 
enough, put in more until they are the required size. When 
one lot is finished put in sieves to dry, and proceed to another; 
but do not let them lie in the pan after you have finished 
It *~ shaking them. They will be whiter and better if partly pearl- 

ed one day and finished the next. Use the best clarified sugar 
to finish them. 

Clove Comfits. — Flavor sugar gum paste with the oil of 
cloves, and mold it in the form of cloves. Dry and finish as 
others. 

Any flavor may be given to this sort of comfits, and they 
are molded to form the article of which it bears the name, 
or cut into any device with small cutters. Dried and finished 
as other comfits. 

Comfits Flavored with Liqueurs. — Blanch some bitter 
almonds, or the kernels of apricots or peaches ; let them soak 
in hot water for an hour, then drain them, and put them into 
any sort of liquor or spirit you may desire. Lower the strength 
of the spirit water, that the kernels may imbibe the better, 
[ cork the jug or bottle close, and let them infuse in it until the 

spirit has fully penetrated them, which will be about fourteen 
or fifteen days ; then take them out, drain and dry them in a 
moderate heat; when dry, proceed as for almond comfits. 

Common Caraways. — Sift the seeds, and warm them in the 
pan, as for Scotch caraways. Have some gum arabic dis- 
solved, throw in a ladleful, and rub them well about the pan 
with the hand until dry, dusting them with flour. Give them 
three or four coatings in this manner, and then a charge of 
sugar, until they are about one-half the required size. Dry 
them for a day, give them two or three coatings of gum and 
flour, finish them by giving them three or four charges of 
sugar, and dry them. These are made about the size of Bath 
caraways. Color parts of them different colors, leaving the 
greatest portion white. ^ 

Ginger Comfits. — Flavor gum paste with powdered ginger, 
make it into small balls about the size of coriander seeds, or 
peas ; dry, and proceed as for Scotch caraways. Color them 
yellow when finished. 



HOW TO MAKE CANDY, 



19 



Coriander Comfits. — Proceed with these as for Scotch 
caraways, working them up to about the same size. The next 
day pearl them to a good size, as for cinnamon. 

Lemon Peel, or Angelica may be made into comfits after 
the same manner as orange comfits! Let the strips of peel be 
about the size of the pieces of cinnamon, and thoroughly dried 
before working them in the pan. 

Nonpareils.— Pound some loaf sugar, and sift it through 
a fine wire sieve ; sift what has passed through again iu a 
lawn sieve, to take out the finest particles, so that you have 
only the fine grain of sugar left without dust. Put about two 
pounds of this into the comfit-pan, and proceed as for Scotch 
caraways, working them well with the hand until they are 
about the size of pins' heads. 

Orange Comfits. — Take some preserved orange-peel, and 
cut it into small thin strips, dry them in the stove, and make 
as cinnamon comfits. 

Raspberry Comfits.— Prepare some gum paste made with 
sugar, or the scrapings of the comfit-pan pounded and sifted 
through a lawn sieve. It may be flavored with raspberry 
jam, by mixing some with the paste. Color it with prepared 
cochineal ; mold it into the form of raspberries, and dry them 
in the stove; when they are perfectly dry and hard, pearl 
them as for cinnamon comfits, working them until the size of 
natural raspberries. Color them when dry with cochineal, as 
comfits. 

To Color Loaf-Sugar Dust. — Pound some sugar, and sift 
it through a coarse hair sieve; sift this again through a lawn 
sieve, to take out the finer portions. Put the coarse grains 
into a preserving pan, and warm them over the stove fire, 
stirring it continually with the hand; pour in some liquid 
color to give the desired tint, and continue to work it about 
the pan until it is dry. 

To Color Nonpareils or Comfits. — Put some of your com- 
fits or nonpareils into the comfit-pan, shake or rub them 
about until warm, then add a sufficient quantity of prepared 
liquid color (see Colors) to give the desired tint ; be careful 
not to make them too wet, nor of too dark a color, but rather 
light than otherwise ; shake or rub them well about, that they 
may be colored equally; dry them a little over the fire, then 
put them in sieves, and finish drying them in the stove. Clean 
the pan for every separate color. 

CRACK AND CARAMEL. 

These comprehend all articles in sugar-boiling which eat 
short and crisp. They are used for all sorts of ornamental 



20 



HOW TO MAKE CANDY. 



sugar-work. The rules and observations laid down under this 
head must be particularly noted, especially those for greasing 
the sugar so as to prevent its graining. 

Acid Drops and Sticks — Boil clarified sugar 4 to the crack, 
and pour it on an oiled marble-stone; pound some tartaric or 
citric-acid to a fine powder, and strew over it about half or 
three-quarters of an ounce of the former, according to its 
quality, and less of the latter, to seven pounds of sugar; 
turn the edges over into the middle, and mix the acid 
by folding it over, or by working it in a similar manner 
as dough is molded, but do not pull it; put it in a 
tin rubbed over with oil or butter, and place it under the 
stove to keep warm ; then cut off a small piece at a time, and 
roll it into a round pipe; cut them off in small pieces the size 
of drops, with shears, and let your assistant roll them round 
under his hand, and flatten them. Mix them with powdered 
sugar, sift them from it, and keep them in boxes or 
glasses. 

When flavored with lemon, they are called lemon-acid 
drops; with otto of roses, rose-acid drops. The sticks are 
made in the same manner as the drops, without being cut 
into small pieces. 

Almond Hardbake. — Oil a square or round tin with low 
edges; split some almonds in half, put them in rows over 
the bottom, with the split side downward, until the surface 
is covered; boil some raw sugar to the crack, and pour it 
over them so as to cover the whole with a thiu sheet of sugar. 
Cocoanut (cut in thin slices), currant, and other similar can- 
dies, are made as the hardbake, except that the sugar is 
grained before it is poured over. 

Almond Rock, — This is a similar production to nogat, and 
is made with raw sugar, which is boiled to the crack. Pour 
it on an oiled stone, and fill it with sweet almonds, either 
blanched or not; the almonds are mixed with the sugar by 
working them into it with the hands, in a similar manner as 
you would mix anything into a piece of dough. If they were 
stirred into the sugar in the pan it would grain, which is the 
reason why it is melted for nogat. Form the rock into a ball 
or roll, and make it into a sheet about two inches thick, by 
rolling it with a rolling-pin. The top may be divided into 
diamonds or squares by means of a long knife or piece of iron; 
when it is nearly cold cut it into long narrow pieces with a 
strong knife and hammer. 

Barley Sugar. —Boil some clarified loaf sugar to the crack 
or caramel degree, using a little acid to prevent its graining ; 
pour it out on a marble slab, which has been previously oiled 
or buttered. Four pieces of iron, or small square bars, are 



HOW TO MAKE CANDY. 



21 



usually employed to form a sort of bay to prevent the sugar 
running oft' the stone, which is necessary in large casts. 
When the edges get set a little, remove the bars, and turn 
them over iuto the center. This is occasionally flavored with 
lemons. When it is required, pour a few drops of the essen- 
tial oil of lemons in the center, before the edges are folded 
over, then cut it into narrow 3trips with a large pair of scis- 
sors or sheep shears. When nearly cold, twist them, put them 
into glasses or tin boxes, and keep them closed to prevent the 
access of air. It is seldom boiled higher than the crack, and 
saffron is used to make it the color of caramel. 

This derives the name of barley sugar from its being origi- 
nally made with a decoction of* barley, as a demulcent in 
coughs, for which it is now most generally used. 

Barley Sugar Drops. — Boil some sugar as for the preced- 
ing. Spread some finely powdered and sifted loaf sugar on a 
table or tea-tray, with a piece of stick, round at the end simi- 
lar to the half of a ball; make several holes, into which you 
run the sugar from a lipped pan, or it may be dropped on an 
oiled marble slab with a funnel, letting only one drop fall at a 
time; or from the lip pan, separating each drop with a small 
knife, or a straight piece of small wire; take them off the 
stone with a knife, mix them with powdered loaf sugar, sift 
them from it, and keep in glasses or tin boxes. 

Barley Sugar Tablets or Kisses. — Spread some sugar, as 
for the last. Have a piece of wood about an inch and a half 
thick, with the surface divided into small squares, each being 
about an inch in breadth and half an inch in depth ; with this 
form the impressions in the sugar, and rill them with sugar 
boiled as for drops, flavoring it with essence of lemon ; or in- 
stead of this, it may be poured out in a sheet on an oiled 
marble slab, as for barley sugar, and when nearly cold divide 
it into pieces with a tin frame, having small square divisions, 
when the whole sheet may be divided at once by pressing 
hard on it so as to cut it nearly through. When cold7 
separate them and mix them with powdered sugar, take them 
out and fold them separately in fancy or colored papers, with 
a motto on each. 

They are also occasionally made into balls, thus: First 
cast the sugar in a sheet on an oiled marble slab; when the 
edges are set, fold them in the middle, then oil a small square 
tin with edges to it, put the sugar in this, and place it under 
the fire-place of the stove so as to keep warm ; cut off a piece 
and roll it iuto a pipe, then cut it into small pieces with a 
pair of shears, and let your assistant roll it into small balls un- 
der his hand on a sandstone; marble is too smooth for this 
purpose. Many lads who are used to it can turn eight or ten 



22 



HOW TO MAKE CANDY. 



under each hand at one time. When they are finished, put 
them into powdered sugar, wrap them in fancy papers, 
fringed at the ends, put a motto in each, and fasten them with 
small bands of gold paper. Sometimes a cracker is folded up 
in each, which is made with two narrow strips of stiff paper, 
a small piece of sand or glass paper is pasted on the end of 
each, and these are placed over each other with a little ful- 
minating powder between, a piece of thin paper is bound round 
it, and pasted to keep them together; when these are pulled 
asunder, the two rough surfaces meeting cause the powder to 
explode, and out flies the ball of sugar with the motto. This 
innocent amusement often causes much mirth in a company. 

Brandy Balls, etc. — These are made from loaf sugar 
boiled to the crack, and colored either with cochineal or saf- 
fron, and finished in the same way as acidulated drops, with- 
out oeing flattened. 

Clove, Ginger, or Peppermint Candy. — These are all 
made in the same way as raspberry, using the essential oil of 
each for flavor. For clove, the mixture, whilst boiling, is 
colored with cochineal; ginger with saffron; but the pep- 
permint must be kept perfectly white, except the stripes, 
which is done by cutting off as many pieces from the bulk as 
you have colors, which should be in powder; put a sufficiency 
in each piece to give the desired tint, and keep them warm. 
When the remaining portion of the sugar is pulled, lay them 
over the surface in narrow stripes, double the roll together, 
and the face each way will be alike, Pull them out into long 
sticks and twist them ; make them round by rolling them 
under the hand, or they may be cut into small pieces with a 
pair of shears or scissors. 

Nog at. — Two pounds of sweet almonds, one pound of 
sugar, one pound of water. Blanch the almonds, and cut 
them in slices, dry them at the mouth of a cool oven, and if 
slightly browned, the better; powder the sugar, and put it 
into a stew-pan, with the water; place it on the fire to melt, 
stirring it with a spatula until it becomes a fine brown, then 
mix in the almonds, and let them be well covered with the 
sugar; pour it out on an oiled marble-stone. It may be 
made into a thick or thin sheet, and cut with a knife into 
small pieces, such as dice, diamonds, etc. The surface may 
be strewed with currants, fillets of pistachios or coarse sugar, 
and cut into different forms with tin cutters. 

It may also be formed into baskets, vases, etc. Oil the in- 
terior of a mold, and spread the nogat over it, whilst warm, 
as thin and even as possible. To save the fingers from being 
burned, it may be spread with a lemon. Detach it from the 
mold when warm, and let it remain until cold, that it may 



HOW TO MAKE CANDY. 



23 



retain its shape perfectly, then fasten the different parts to- 
gether with caramel sugar. For baskets, a handle of spun 
sugar may be placed over it, or ornamented with it according 
to fancy. These may be filled with whipped or other creams 
when required to be served. 

Raspberry Candy. — This may either be made from raw or 
refined sugar. Boil it to the crack, and color it with cochi- 
neal ; pour it on a stone rubbed over with a little oil or butter, 
cut off a small piece, and keep it warm to stripe or case the 
other part, when finished; to the remainder add a little tar- 
taric acid (not so much as for drops), and some raspberry 
paste, sufficient to flavor it. The residue of raspberries used 
for making vinegar, and preserved with an equal quantity of 
sugar, or even less, as for raspberry cakes, does very well for 
this purpose. Fold the edges over into the center, and attach 
it to a hook fixed against the wall ; pull it towards you, throw- 
ing it on the hook each time after having pulled it out; con- 
tinue doing this until it gets rather white and shining, then 
make it into a compact long roll, and either stripe it with the 
piece you cut off, or roll it out in a sheet with a rolling-pin, 
and wrap it round it so as to form a sort of case; then pull it 
into long narrow sticks, and cut them the required length,, 

To Extract the Acid from Candied Drops, Etc.— All the 
articles which have acid mixed with them are extremely lia- 
ble to grain, when they are useless except to sell for broken 
pieces, as they cannot be boiled again unless the acid is 
extracted. The method of doing this is at present not gen- 
erally known in the trade, aud it is kept by many that are in 
possession of it as a great secret. Five dollars is often paid 
for this recipe alone. However great the secret may be con- 
sidered, it is only returning to the first principles in the man- 
ufacture of sugar. When the juice is expressed from the 
canes, it contains a considerable quantity of oxalic acid, 
which must be destroyed before it will granulate into sugar; 
for this purpose lime is employed, which has the desired 
effect; so will it also in this case, but chalk or whitening is 
most generally used. First dissolve your acid sugar in water; 
when thi3 is thoroughly accomplished, mix in a sufficient 
quantity of either of these alkalies in powder to cause a strong 
effervescence; after it has subsided, pass it through a flannel 
bag, according to the directions for clarifying sugar. The 
filtered syrup will be fit to use for any purpose, aud may be 
boiled again to the crack or caramel degree as well as if no 
acid had ever been mixed with it. Let the pan it is dissolved 
in be capable of containing as much again as there is in it, 
or the effervescence will flow over. 



24 



HOW TO MAKE CANDY. 



CRYSTALLIZED SUGAR, AND ARTICLES CRYSTAL- 
LIZED, COMMONLY CALLED CANDIES. 

Crystallized or Candied Sugar. — Provide a round mold, 
smaller at the bottom than the top, of any size you may think 
proper, made either of tin or copper, with holes pierced round 
the sides about three inches asunder, so as to fasten 
strings across in regular rows from the top to the bottom, 
leaving sufficient room for the sugar to crystallize on each 
string without touching, or it will form a complete mass ; 
paste paper round the outside to prevent the syrup from run- 
ning through the holes. Have the mold prepared, and let 
it be clean and dry; take sufficient clarified syrup to fill the 
mold, and boil it to the degree of crystallization or the 
feather, and add a little spirit of wine; remove it from the 
fire, and let it rest until a thin skin is formed on the surface, 
which you must carefully remove with a skimmer; then pour 
it into the mold, and place it in the hot closet, where you let 
it remain undisturbed for eight or nine days, at 90 degrees of 
heat, or half that time at 100; then make a hole, and drain 
off the superfluous sugar into a pan placed below to receive 
it; let it drain quite dry, which will take about twelve hours; 
then wash off the paper from the mold with warm water, 
place it near the fire, and keep turning it to warm it equally 
all round; then turn it up and strike the mold rather hard 
upon the table, when the sugar will relieve itself and come 
out ; put it on a stand or sieve in the closet, raise the heat to 
120 degrees, and let it remain until perfectly dry. 

Particular attention should be paid to the heat of the 
closet, which must be kept regular and constant, and this 
can easily be accomplished at a small expense with 
many of the patent stoves which are now in general use, and 
also without causing any dust. A Fahrenheit's or Reaumur's 
thermometer should be so placed that the heat may at all 
times be ascertained. 

This may be colored with prepared cochineal, or other 
liquid color, or by grinding any particular color with the 
spirits of wine, and adding it to the syrup before it comes to 
the feather. 

Crystallized Chocolate. — Prepare some sugar, as in the 
preceding articles, and pour it into the box. When a thin 
crust is formed on the top, make a hole on one side, and put 
the articles previously shaped with chocolate, as for drops, 
gently under, with your finger; put them in the stove to 
crystallize, as other articles. After the syrup is drained off, 
and the articles dried, they must remain until quite cold be- 
fore being turned out, as the chocolate continues soft for some 
time. 



HOW TO MAKE CANDY. 



25 



Fruits, to Crystallize.— Have a square or round tin box, 
smaller at the bottom than at the top, with wire gratings 
made to fit at convenient distances, and having a hole with a 
tube or pipe to admit a cork, and drain off the syrup. Take 
any preserved fruits wet, drain them from the syrup, and dip 
them in lukewarm water to take off any syrup which may ad- 
here to them ; dry them in the closet ; when dried, place them 
in layers on the gratings, side by side, so as not to touch each 
other; continue in this manner with any sort of fruit until the 
box is full ; then fix the whole with a weight to keep it steady. 
Boil a sufficiency of clarified sugar to fill the box to the degree 
of crystallization or the blow, add a little spirit of wine, and 
remove it from the fire. When a thin skin has formed on the 
top, remove it carefully with a skimmer, and pour the sugar 
into the mold; place it in the closet at 90 degrees of heat, and 
let it remain for twelve hours, then drain off' the syrup into a 
pan from the tube at bottom, and let it remain in the closet 
until quite dry; then turn them out by striking the box hard 
upon the table, separate them carefully, and put them in 
boxes with paper between each layer. When different fruits, 
paste, knots, etc., are mixed together indiscriminately, it is 
termed mile-fruit candy. Any sort of fruit or gum pastes, 
when thoroughly dried, may be crystallized in the same man- 
ner. When the syrup is drained off, if you find the size of the 
crystals is not large enough, another lot of syrup maybe pre- 
pared and poured over it; let it remain in the closet for seven 
or eight hours, then drain and finish as before. 

If small pieces of stick are pushed down at each corner, or 
in any other vacancy, when you fill the mold, one of these may 
be withdrawn at any time you may wish to ascertain the size 
of the crystals, which will save the trouble of giving a second 
charge of sugar. 

Liqueur Rings, Drops and other Devices. —These are all 
made after the same manner. A square box is necessary, 
which you fill with very dry starch powder. Sugar, powdered 
very fine and dried, will answer the same purpose. The depth 
of the box should be suited to the articles intended to be made. 
Shake the box, or pass a knife repeatedly through the pow- 
der, that it may be solid; smooth the surface with a straight 
piece of wood; have a thin piece of flat board, on which is 
fastened a number of little devices, about an inch asunder, 
and to suit the width of the box; these may be made either of 
lead, plaster, or wood, in the form of rings, diamonds, stars, 
bottles, scissors, harps, shoes, or any other form your fancy 
may suggest; make the impression in the powder in regular 
rows, until the box is full ; then prepare some sugar as for the 
preceding articles, boiling it to the blow, and flavoring it with 
any sort of spirit or liqueur, such as brandy, rum, noyau, mar- 



26 



HOW TO MAKE CANDY. 



aschino, cinnamon, rosolis, etc., coloring the syrup accord- 
ingly. It should be prepared in a pan with a lip to it. 

When a thin skin has formed on the top, place a cork in the 
lip of the pan, but not to close it, allowing a space for the 
sugar to run out, the cork being merely to keep back the 
skin; then till the impressions you made in the powder, and 
place them in the stove at 90 degrees: let them remain a day, 
then take them out, and their surfaces will be found quite 
hard and solid ; brush the powder from them with a light 
brush, when they may either be painted, crystallized, or piped. 
Many of these bonbons are beautifully piped and colored to 
represent dogs, horses, costumer, and theatrical characters; 
the fur on the robes is imitated with white or colored 
sugar in coarse grains, and lace work is done by means 
of a pin. 

Liqueur drops are made with the impression of half a ball 
to any required size, or other forms. If the flat parts of two 
are moistened, put together, and dried in the stove, they will 
form drops perfectly round. 

To Form a Chain with Liqueur Rings. — Have some molds 
to form the impressions in powder, as in the preceding, in 
the shape of the links of a chain ; fill them with syrup at the 
blow, as before, and put them in the stove for a day ; when 
they are hard and fit to be taken out, place them on their 
ends in the powder; have another mold of a link in two 
halves, and with this form the impression between each of 
the others so as to make it complete; then fill them, and 
finish as before. 



ON ESSENCES. 

The essences or essential oils sold for general use are, or 
ought to be, obtained by distillation; but for many purposes 
they may be obtained equally as good, and in some cases 
superior, without. As these are often adulterated with olive 
or nut oils, or with spirits of wine, the fixed oils may be de- 
tected by pouring some of the suspected essence on a piece 
of clean writing-paper, and holding it before the fire; the 
quantity of fixed oil it contains will remain, leaving a greasy 
mark, whereas the pure essential oil will evaporate without 
leaving any appearance; if spirits of wine be added, pour a 
little water or oil of turpentine into the adulterated sample, 
and it will turn milky, as the two will not unite without pro- 
ducing this eflect. It is often sophisticated with the oil of 
turpentine, which is the lightest of all essential oils; in this 
case, rub a drop over the hand and hold it by the fire, when 
it may be recognized by the smell; or, if burnt, it will give 
out a dense black smoke. 




HOW TO MAKE CANDY. 



Rectified spirits of wine dissolve the volatile oil and resin 
of vegetables (their taste and smell most frequently reside in 
these), whilst water acts on the saline and mucilaginous parts. 
Proof spirit, which is a mixture of both these, extracts all 
their virtues, and through this we are enabled to obtain the 
essence or tincture of any vegetable, of superior quality to 
that generally sold, and at considerably less expense. The 
essential oil of lemons or oranges is obtained by rubbing off 
the yellow rind on the rough surface of a piece of loaf sugar, 
which is much superior for flavor to that produced by any 
other means. Scrape off the sugar after it has imbibed the 
oil, and dry it in a gentle heat, put it into small glazed pots, 
and tie them over with bladder; it will keep any length of 
time unimpaired. The same observation holds good as 
regards all fruit whose flavor or essential oil resides in its 
peel. 

Allspice, Cloves, Cinnamon, or Nutmegs, Etc. — Two 
ounces of spice, one pint of proof spirit. Bruise the spice, 
put it into a bottle, stop it close, let it remain fourteen days, 
and'filter for use. 

The oil from nutmegs is often extracted from them by de- 
coction, before they are brought to the market, and their 
orifices closed again with powdered sassafras ; this may be 
ascertained by the lightness of the nut ; if it is punctured 
with a pin, the oil will be pressed from it when good. These 
oils may be obtained by expression of distillation ; they hold 
resin in solution, and consequently sink in water. The es- 
sences usually sold are made by adding half an ounce of pure 
oil to one pint of spirits of wine. 

Bergamot, Essence of. — From the peel of the bergamot 
lemon. 

Bitter Almonds, Essence of.— This is obtained by distill- 
ing the cake or residue of the almonds after the oil has been 
expressed from them. It is a deadly poison, containing prus- 
sic acid, like all other nuts or leaves which possess the bitter 
principle. Flies drop dead when passing over the still when 
it is in operation. The essence usually sold is one ounce of 
oil to seven ounces of rectified spirit. 

* Cedrat, Essence de. — From the yellow part of the fresh 
citron peel; it may also be obtained by pressing the yellow 
part of the peel between two glass plates, and by the distilla- 
tion of the flowers of the citron-tree. 

Ginger, Essence of. — The best Jamaica or China ginger 
two ounces, proof spirit one pint. Powder the ginger, mix 
with the spirit, stop close, and let it steep for twelve or four- 
teen days. 



28 



HOW TO MAKE CANDY. 



This is the same as is sold for "Oxley's concentrated 
essence of Jamaica ginger," — a mere solution of ginger in 
rectified spirit — Paris's Pharmacologia. 

Lemon, Essence of.— Eight ounces of lemon peel, ten 
ounces of rectified spirits of wine. Pare or grate off the yellow 
rind of the lemon very thin and weigh it, put it into a bottle 
and pour the spirit on it, stop it close, and let it steep for 
fourteen days, when it is fit for use. Proof gin or white rum 
will serve equally well, but not such as is generally sold at 
the gin-shops ; this is excellent for ices, creams, lemonade, 
etc. In many establishments, where quantities of peel are 
thrown away, the cost of this would be comparatively tri- 
fling, compared with the price of the inferior oil generally 
sold. 

Orange, Essence of. — Make as lemon, using only four 
ounces of the yellow rind. 

Peppermint, Essence of. — " A spirituous solution of the 
essential oil, colored green by spinach leaves." This essen- 
tial oil is obtained by distillation. Four pounds of dried leaves 
yield one ounce. 

Vanilla. Essence of. — Vanilla two ounces, water ten 
ounces, rectified spirit three quarters of an ounce. Cut the 
vanilla in small pieces, and pound it fine in a marble mortar, 
with loaf sugar (about a pound), adding the white of an egg 
and the spirit. Put it into a glazed pot, tie a piece of writing 
paper over it, and make a hole in it with a pin ; stand the pot 
in warm water, keeping it at that heat for twenty-four hours, 
then strain for use. 

One drachm of this is equal to an ounce of vanilla, and is 
excellent for flavoring ices, creams, liqueurs, etc. 



FRUITS AND OTHER PASTES. 

Fruit Pastes and Cakes.— These are the pulp of fruits, 
reduced by heat to a kind of marmalade, with the addition of 
from half a pound to a pound, and in some cases, double the 
weight of sugar to each pound of pulp, which is evaporated to 
the required consistence. They can be formed into rings, 
knots, etc., and either crystallized or candied. 

Almond Paste— Orgeat Paste. — One pound of sweet 
almonds, a quarter of a pound of bitter almonds, two pounds 
of sugar. Blanch the almonds, and throw them into clean 
cold water as they are done, to preserve their whiteness; let 
them soak for a day, then dry them in a cloth, and pound 
them quite fine in a mortar, sprinkling them with orange- 
flower water or lemon juice to prevent their oiling; then with 



HOW TO MAKE CANDY. 



29 



a spatula rub them through a fine wire sieve; what will not 
pass through, pound again until they are quite fine; clarify 
the sugar and boil it to~ the ball; mix the almonds with it, 
and stir it well over the fire with the spatula until it comes 
together; then take it from the fire, and put it into an earthen 
pan to cool; when cool, pound it again, and make it into 
sticks or tablets, dusting the board or stone with powdered 
sugar ; or put into pots, and tie bladder over it, to be used as 
wanted. 

Apple Cheese. — Pare, quarter, and core your apples as for 
paste; put them into a jar, and cover the top with the 
parings: tie paper over the top, and bake them in a moderate 
oven until they are quite done; take off the parings, and pass 
the apples through a hair-sieve into a preserving-pan. To 
each pound of pulp add half a pound of loaf sugar clarified 
and boiled to the blow; place it over a slow fire, stirring it 
constantly from the bottom until reduced to a stiff' paste, 
which will not stick to the hand; put it into small molds, 
hoops, or glasses. Dry in a moderately warm stove for a few 
days; take them out of the molds, turn them and place them 
again in the stove to finish drying. Keep in boxes as paste- 
knots, or cover the glasses with brandy papers. 

Apple or Pippin Paste.— Take any quantity of good dress- 
ing apples, pare, core, and put them into a preserving pan 
with a little water, or just sufficient to cover them. Boil 
until they are reduced to a marmalade, stirring them to pre- 
vent burning. To every pound of reduced pulp add half or 
three quarters of a pound of loaf sugar, clarified and boiled to 
the blow; pass the pulp through a hair-sieve before you mix 
the sugar with it: put it on the fire and let it boil for three or 
four minutes, keeping it constantly stirred from the bottom, 
when it will be sufficiently evaporated. If it be required 
colored, add liquid color sufficient to give the desired tint 
when you mix the sugar. 

Spread the paste on small tin or pewter sheets (these should 
be about a foot wide, by a foot and a half long, and perfectly 
level) with a thin knife, about the eight of an inch in thick- 
ness; put them in the stove for a day ; take them out, and cut » 
the paste into long narrow strips, about a quarter of an inch 
in width; if the paste is dry enough, the strips can be easily 
pulled off; form them into rings or knots, or cut into diamonds 
to form leaves, or any other device your fancy may suggest. 
Put them in boxes with a sheet of paper between each layer. 
This paste is occasionally flavored with lemon, and is princi- 
pally used for ornamenting the tops of twelfth cakes. 

Apricot Paste. — Take ripe apricots, put them in a preserv- 
ing pan with as much water as will cover them ; let them 



30 



HOW TO MAKE CANDY. 



simmer on the fire for two or three minutes, or scald until 
they are tender; drain the water from them, and pass the 
pulp through a hair sieve; to each pound of pulp take three 
quarters of a pound of sugar, which you clarify and boil to 
the blow; put the apricots on the tire, and let them simmer, 
stirring them constantly until reduced to a thick marmalade; 
then add the sugar ; mix it well with the paste, and let it boil 
a minute or two longer; take it from the fire, and put it into 
molds, pots, or crimped paper cases; or it may bespread on 
small plates, as for apple paste, and formed into rings or 
knots. Place in the stove until dry. If put in paper cases, 
the paper must be wetted to get out the paste. Take it out 
of the molds, turn it and put it again into the stove to finish 
drying. 

Black Currant Paste is made the same as the last. These 
currants, not being so juicy as the others, may be put into a 
jar, tied over, and baked in a moderate oven, or put into a 
kettle of boiling water for a few hours, to extract the juice 
from them. 

Cherry Paste. — Take ripe cherries, deprive them of their 
stalks and stones, put them in a preserving pan, and boil 
them a little ; then pass them through a hair sieve, reduce the 
pulp, and weigh it. To each pound add a pound of loaf 
sugar ; add it to the paste, and finish as apricot. 

Clear Cakes, or Jelly Cakes.— Take the filtered juice of 
fruits, as for jelly (see Jellies) ; to each pint of juice add one 
pound of loaf sugur, dissolve it in the juice thoroughly, place 
it on the fire and heat it, but it must not boil; put it into 
small pots, moulds, or glasses, so as to form cakes about half 
an inch thick; place them on the stove, which must not be 
too hot, or they will melt instead of forming a jelly; about 
seventy-five or eighty degrees Fahrenheit is quite hot enough. 
When a crust has formed on the top, take out the cakes by 
carefully turning the knife round the sides of the pot, place 
them on small plates of tin or pewter, and dry on the other 
side. When dry they can be cut into diamonds, squares, or 
any shape you please. These are certainly some of the most 
delicate and beautiful of this class which were ever invented, 
fit even to gratify the palate of the most fastidious. The 
fruit from which they are made should be gathered as fresh as 
it possibly can, except apples, as the mucilage is injured by 
keeping, and if the fruit has fermented it is entirely destroyed. 

Currant Paste.— Put any quantity of ripe currants, either 
red or white, or a part of each mixed, into a hair sieve, press 
out their juice into a preserving pan ; put it on the fire, and 
keep it constantly stirred until evaporated to a thick con- 
sistence. To each pound of reduced pulp add three quarters 



HOW TO MAKE CANDY. 



31 



of a pound or a pound of loaf sugar clarified and boiled 
to the blow. Let it boil a minute or two, and finish as 
others. 

Damson Cheese. — Pick the stalks from the damsons, put 
them in a jar, tie it over, and bake iu a cool oven ; when done, 
pass them through a sieve into a preserving pan ; put it on 
the fire to reduce. For each pound of pulp take half a pound 
of sugar, boiled to the blow; mix with the paste, and finish 
as for apple cheese. This, as well as all the pastes, may be 
evaporated to the required consistence by means of a water 
bath, which is done by placing the pan in which it is con- 
tained in another with water, which is kept boiling; this pre- 
vents the possibility of its being burnt, but it occupies more 
time. The kernels of the fruit may be blanched, and^added 
to it just before it is taken from the fire. Put it into molds 
or hoops; dry them in the stove, first on one side and then on 
the other. All plums are done in the same manner. 

Green Apricot Paste. — Take apricots before they are ripe, 
scald as the last, and green them. Pass the pulp through a 
sieve, and reduce it; to each pound of reduced pulp add one 
pound of loaf sugar clarified and boiled to the blow. Finish 
as ripe apricot paste. 

Gomme des Dattes.— One pound of dates, two pounds of 
very white picked gum arabic, sugar two ounces. Make as 
jujubes. 

Gomme des Jujubes — Jujube-Gum. — Jujubes one pound, 
very white and picked gum-arabic two pounds ; powdered 
sugar two ounces. Pound the jujubes in a marble mortar 
with five pints of water; put the whole into a pan, and boil 
until reduced to three; strain the decoction through a cloth; 
beat up the white of an egg with a glass of water, and mix 
part of it with the decoction as it boils ; throw in a little at a 
time of the remaining part, to check the ebullition. When it 
is all used, take off the scum ; put it again on the fire to 
evaporate the water, adding at the same time the gum and 
sugar, powdered and passed through a horse-hair sieve. 
Stir it with the spatula until dissolved. When it is of the 
consistence of honey, place it in the bain-marie, and neither 
stir nor touch it, that it may be clear. When it has acquired 
body enough, so as not to stick to the back of the hand when 
applied to it, pour it into molds previously oiled with good 
olive oil, as for jujubes; place in the stove to finish drying; 
when dry, take it out and cut in small pieces. 

Pate de jujube and white liquorice may be done in the same 
manner, using only half the quantity of sugar. 



32 



HOW TO MAKE CANDY. 



Lemon Paste. —Make as orange paste, using part of the 
juice and double the weight of sugar; or it may be made by 
using only the pounded peel with the same weight of sugar. 

Orange Paste.— Squeeze the juice from Seville or sweet 
oranges, and boil the peels in three or four waters to take off 
part of their bitterness. In the first put a little salt. When 
they are quite tender remove the white pith or pulp, and 
pound them quite fine in a mortar, with part of the juice, 
using sufficient to make them into a paste, then pass it and 
the remaining portion of the juice through a sieve into a pre- 
serving-pan; put it on the fire, and reduce it to a marmalade, 
weigh it, and for each pound take three-quarters of a pound 
of loaf sugar; clarify and boil to the blow; mix it with the 
paste, evaporate over a gentle fire to a good consistence, and 
finish as apple. The rinds of the oranges may be pared off 
before they are squeezed, which, if boiled in one water, will 
be sufficient, as the pith of the peel is extremely bitter and 
indigestible, and the flavor or essential oil is contained only 
in the yellow porous part. 

Pastes Formed with Gum — Pate de Guimauve — Marsh 
Mallow Paste.— Gum arabic three pounds, roots of fresh 
marsh-mallows eight ounces, one dozen of rennet apples, loaf 
sugar three pounds. Peel, core, and cut the apples in pieces. 
Cleanse the roots, and slice them lengthways in an oblique 
direction; add this to seven pints of water; soft or river water 
is the best when filtered ; put it on the fire and boil for a quar- 
ter of an hour, or until reduced to six pints ; pound and sift 
the gum through a hair sieve ; strain the decoction into a pan 
with the gum ; put it on a moderate fire, or into a bain-marie, 
stirring it until the gum is perfectly dissolved ; then strain it 
through a coarse towel or tamis cldth, the ends being twisted 
by two persons; add it to the sugar, which has been previous- 
ly clarified and boiled to the feather; dry it well over the fire, 
keeping it constantly stirred from the bottom. When it has 
acquired a thick consistence, take the whites of eighteen eggs, 
and whip them to a strong froth ; add them to the paste, and 
dry until it does not stick to the hand when it is applied to it; 
add a little essence of neroli, or a large glassful of double 
orange-flower water, and evaporate again to the same con- 
sistence. Pour it- on a marble slab well dusted with starch- 
powder, flatten it with the hand; the next day cut it into 
strips, powder each strip, and put them in boxes. Powder 
the bottom, that they may not stick- 

Pate de Blanche Reolisse— White Licorice Paste.— 
This is made the same as marsh-mallow paste, using licorice- 
root instead of mallow. It may be made without the eggs, 
and finished as jujubes. 



HOW TO MAKE CANDY. 



33 



Pate de Gomme Arabique — Arabic Paste.— Very white 
gum arabic two pounds, sugar two pounds, orange-flower 
water four ounces, the whites of twelve eggs. Pound and 
sift the gum, add it to the water, dissolve and evaporate it 
over a slow lire, stirring it constantly until it is reduced to 
the consistence of honey with the sugar in syrup. Whip the 
whites to a strong snow; add it to the paste with the orange- 
flower water, gradually; stir and finish as marsh-mallow 
paste, for which this is mostly substituted, and much used for 
coughs. It should be very white, light, and spongy. 

Pate Gomme Senegal— Senegal Paste.— Gum Senegal 
two pounds, sugar one pound, Dissolve the gum in orange- 
flower water and common water; or dissolve it in common 
water, and flavor with essence of neroli ; add the sugar, when 
clarified and boiled to the blow; evaporate, and finish as pate 
de jujube. This is usually sold for jujube paste, or else picked 
gum arabic made into a paste as Senegal, and colored with 
prepared cochineal or saffron. 

Pate de Reglisse Noir— Black Licorice Paste.— The 
best refined licorice one pound, gum arabic four pounds, loaf 
sugar two pounds, Florence orris-root one ounce. Dissolve 
the gum and licorice in seven pints of water, keeping it 
stirred over a slow fire; add the sugar in syrup with the orris- 
root, evaporated to a paste, and finish as jujubes. 

Peach Paste. —Choose some very fine and ripe peaches, 
take off the skin, and cut them in small pieces into a preserv- 
ing pan ; put them on the fire, and reduce to a thick con- 
sistence, stirring it continually. For each pound of reduced 
pulp take half or three-quarters of a pound of sugar; clarify 
and boil it to the blow; add it to the pulp; put it again on 
the fire, and let it boil a few minutes. Finish as other 
pastes. 

Plum Paste. — Plums of any kind are preserved in the 
same manner, whether green gages, magnum bonums, 
Orleans, damsons, etc. Take out their stones, and boil the 
fruit in a little water, as for apricot paste; pass them through 
a sieve, and for each pound of reduced pulp take a pound of 
sugar; clarify and boil it to the blow; mix it with the paste, 
and evaporate to the required consistence. 

Quince Paste. — Proceed as for apple paste. 

Raspberry Cakes. — Take ripe raspberries, press the juice 
from half of them, and put the pulp back with the others; re- 
duce them on the fire. To each pound of pulp add two 
pounds of loaf sugar in powder ; put it again on the fire, stir- 
ring it constantly until it is evaporated to a very thick paste. 
Have a tin ring, with a handle by the side, about the size of 



34 



HOW TO MAKE CANDY. 



an old penny piece, and twice the thickness ; wet the ring, 
and place it on your small pewter or tin plates, fill it with the 
paste, smoothing over the top with a knife; then remove the 
ring, and the cake will remain. Lay them off in rows, and 
make three or four marks on the top with the handle of a 
table-spoon ; put them in the stove to dry, turn them with a 
thin knife, and put them again in the stove to dry perfectly. 
Place them in boxes, with paper between each layer. 

The residue from the making of raspberry vinegar may be 
employed for this purpose, or ihey may be made by adding a 
pound of fine powdered sugar to a pound of jam. Any of the 
fruit pastes may be formed into cakes like these, or into drops, 
by forcing them out on paper with a small pipe and bladder 
attached to it. 

Raspberry Paste.— As currant paste. 

Violets, Gum of.— Yiolet flowers one pound, picked gum 
two pounds, sugar four ounces in syrup. Pour three pints of 
water at the boiling point on the flowers in an earthen jar; 
stop it perfectly close, and keep it in a warm place for ten or 
twelve hours ; strain the infusion by expression into a flat 
pan or dish, place it on an inclination, and let it rest for an 
hour, that the faeces may subside; pour off the clear gently 
from the bottom or settling, and add to it six grains of turn- 
sole bruised, and six grains of carmine, as this clear infusion 
is not sufficiently colored to give it the beautiful tint of the 
violet. Mix in the powdered gum and sugar, stir it over a 
moderate fire until dissolved, pass it through a sieve, and 
finish in the bain-marie as jujubes. 

Any of these gums, when dry, may be crystallized. 

ICE CREAM. 

In making Ice Cream always use rich, sweet cream, 
Bweetened with powdered sugar, and flavor with the extract 
of lemon. 

Vanilla, Etc., ETC.-^-In warm weather be particular that 
the cream is not set anywhere near the fire, as there is dan- 
ger of the least heat turning it sour. It should be left in the 
refrigerator, or some cool place, until time to prepare it for 
freezing. 

When cream cannot be had, an excellent substitute may be 
made as follows : To a quart of new milk add two beaten 
eggs ; set it on the fire in a saucepan, but be careful not to 
stir it after it is hot, as that would be apt to make it burn. 
While it is heating mix smoothly with a teacup of new milk 
a tablespoonful of flour, and be ready to stir it into the milk 
on the fire as soon as it comes to the boiling point. Remove 
it immediately, and pour it into another vessel to cool. This 
is known to cooks as boiled custard; and although some 



HOW TO MAKE CANDY. 



35 



take more than two eggs, that number, used as directed, will 
be found sufficient to make a delicious substitute for cream, 
and for this purpose all the more desirable because not tak- 
ing so much of the egg; the color also being that of a very 
rich cream. The custard thus prepared should now be 
sweetened well, and treated just as in making with cream, 
with the exception that this requires the addition of a small 
pinch of salt; and when the whole is frozen very few can dis- 
tinguish it from genuine ice-cream ; indeed, half that sold in 
confectiofiaries is prepared in this manner. Some confec- 
tioners use arrow-root instead of flower for thickening; but 
either flour or corn-starch is better for the purpose, as they 
have no taste of their own. 

Freezing. — When the cream or custard is prepared it is 
put into the freezer, which is a cylindrical tin vessel which is 
provided with a rotary scraper or dasher, moving by a crank, 
with a handle through the lid. The freezer is then firmly im- 
bedded in a bucket of pounded ice, mixed with coarse salt. 
This bucket should be provided with a hole or spigot near the 
bottom, so as to drain off the superfluous water caused by the 
melting ice. The lid of the freezer must be tight-fitting and 
secure, so as to avoid all danger of the salt getting into it. 
As soon as the freezer is firmly fixed and entirely surrounded 
with the salt and the ice, commence turning the handle, and 
continue to turn until it is well frozen, which is soon indicated 
by the increased difficulty of moving the crank. As -soon as 
it becomes stiff the lid may be raised and the dasher removed, 
using a spoon to scrape off the cream that adheres to it. If 
it is to be molded the tin form may now be filled. If a 
pyramid is used, put a spoonful of the softest frozen cream 
into the extreme point, being careful that it fills up well; then 
go on filling it up, being careful to press into every part. 
Some force i3 required to pack it tightly, in order to give 
firmness and body to the form when removed from the mold. 
When entirely full, put the lid on the mold, and plunge it into 
a bed of salted ice, there to remain until time for serving. 

When about to serve, have a plate ready, a little larger 
than the base of the pyramid, also a pan of hot water; roll 
the tin form, for an instant only, then wipe quickly, and, 
holding it top downwards, remove the lid, place the plate 
over it, and quickly turn it right side up, setting the plate on 
the table; remove the tin mold carefully, and the pyramid 
will remain standing on the plate. Another plan is to wipe 
the outside of the mold, on taking it from the ice bed; then 
take olf the lid, and set the pyramid base downwards on the 
plate; wring cloths out of scalding water, and wrap them 
around the tin mold for a few minutes, until the cream is 
sufficiently melted to allow the tin to be lifted off. 



36 



HOW TO MAKE CANDY. 



All ices made with red fruit require the addition of a little 
cochineal to heighten the color. 

The quantity of fruit required for fruit ices will depend 
in a great measure on the quality of the fruit and the sea- 
son in which it is produced; a pint and a half will be found 
sufficient when it is good in fine seasons; the quantity 
stated in each weight is the greatest required. 

Apple- Water Ice.— Pare and core some fine apples, cut 
them in pieces into a preserving pan with sufficient water for 
them to float, boil until they are reduced <to a marmalade, 
then strain; to a pint of apple water and half a pint of syrup, 
the juice of a lemon, and a little water; when cold, freeze. 

Apricot —Fresh Fruit. — Twenty-four fine ripe apricots, 
one quart of cream, twelve ounces of sugar, the juice of two 
lemons, with a few of the kernels blanched; mash the apricots, 
rub them through a sieve, mix, and freeze. 

Apricot, prom Jam. — Twelve ounces of jam, one quart of 
cream, the juice of two lemons, eight ounces of sugar, a few 
kernels or bitter almonds blanched and pounded fine; rub the 
whole through a sieve, and freeze. 

Chocolate Ice. — One quart of cream, six ounces of choco- 
late, and ten ounces of sugar; dissolve the chocolate in a little 
water, or make the sugar into a syrup, and dissolve it by 
putting it on the side of the stove, or over the fire; add the 
cream and eggs, and make it into a custard as before ; when 
cold, freeze. 

Coffee Ice Cream. — One quart of cream, five ounces of 
Mocha coffee, and twelve ounces of sugar; roast the coffee in 
a coarse iron or other stew-pan, keeping it constantly stirred 
until it is a good brown color; throw it into the custard cream 
whilst it is quite hot, and cover it closely ; let it infuse for an 
hour or two, then strain and freeze. 

The cream may be made with an infusion of coffee, thus: 
take the quantity of coffee, fresh roasted and ground to a fine 
powder; put this into a common glass bottle or decanter, 
and pour on it sufficient cold river water to moisten the pow- 
der and make an infusion : stop the bottle close, and let it re- 
main all night; the next day filter the infusion by passing it. 
through some fine lawn or blotting paper placed in a glass 
funnel: by this process a very strong superior infusion is ob- 
tained, which contains the whole of the aroma of the coffee. 
Dr. Ratier observes, " I have tried this process with boiling 
and with cold water; and I have assured myself, by compari- 
son, that the powder drained by the cold water, and treated 
then with boiling water, gave nothing but a water slightly 
tinted with yellow, and devoid of odor and flavor. It is, 
besides, proper to pass an equal quantity of water to the first, 



HOW TO MAKE CANDY. 



37 



over the grounds, in order that the second water may serve 
for new powder." Use this for flavoring the custard, and 
freeze. 

Currant ice from Fresh Fruit.— One pint and a half of 
ripe currants, half a pint of raspberries, one quart of cream, 
the juice of two lemons, and twelve ounces of sugar. Mix as 
raspberry. 

Currant Ice.— Preserved Fruit. — The same propoitions 
as raspberry, using either jam or jelly. 

Custard Ices.— 4These are similarly composed to the cream 
ices, with the addition of six eggs to each quart of cream. All 
kinds of nuts, liquors, essences, infusions, or biscuits are 
principally mined with it. 

Ginger' Ice. — Six ounces of preserved ginger, one quart of 
cream, half a pint of the syrup from the ginger, sugar suffi- 
cient to sweeten it with, and the juice of two lemons; pound 
the ginger in a mortar, add the cream, etc., and freeze. 

Harlequin Ice. — This is formed by putting a small quan- 
tity of each kind of ice into the same mold, taking care to 
have as great a variety of colors placed so as to produce a 
contrast; cover the moid with salt and ice as before directed, 
'and let it remain half an hour, when it will be fit to turn out. 
When the colors are tastily disposed of it produces a good 
effect for the table, but is not much admired on account of 
the jumble of favors. 

Lemon Ice Cream. — Six large lemons, one quart of cream 
and twelve ounces of sugar or half pint of syrup; grate oft 
the peels of three of the lemons into a basin, squeeze the 
juice to it, let it stand for two or three hours, strain, add 
the cream and syrup, and freeze or mix as Seville orange ice. 

Maraschino Cream Ice. — Make as noyau, flavoring it with 
Maraschino tie Zarah. All liquor ices are made the same 
way, using the different liquors with which each is named, 
or they may be made in this way: Take a quart of cream, 
put it into the ice-pot with six ounces of sugar, which you 
place in the ice ; work or whisk it well about the sides with a 
whisk for live minutes; add a glassful of liquor, work this 
well together, then whisk the whites of two eggs to a strong 
froth ; add two ounces of sugar to them, mix this well with 
the cream, and freeze to the required consistence. This pro- 
duces a very beautiful, soft, and mellow cream. 

Noyau Cream Ice. — Make a custard cream, and flavor it 
with noyau; finish as almond ice. 

Orange Ice Cream.— Six oranges, three lemons, one quart 
of cream, and twelve ounces of sugar or of syrup, to palate; 
rub off the yellow rind of two or three of the oranges on pare 
of the sugar, scrape it off with a knife, squeeze out the juice 



38 



HOW TO MAKE CANDY. 



| 



of the oranges and lemons, and strain it; mix it with the 
cream and the sugar, on which the rind was rubbed, add the 
other part of the sugar, dissolve and freeze. 

Peach Ice. — The same proportions as apricot. 

Pineapple — Fresh Fruit. — One pound of fresh pineapple, I 
half a pint of syrup in which a pine has been preserved, two il 
or three slices of pineapple cut in small dice, and the juice of J 
three lemons ; pound or grate the apple, pass it through a 
sieve, mix and freeze. 

Pineapple— Preserved Fruit. — Eight ounces of preserved 
pine, four slices cut in small dice, one quart of cream, the 
juice of three lemons, and sufficient syrup from the pine to 
sweeten it; pound the preserved pine, mix lemons with the 
creani, etc., and freeze. 

Punch a la Romaine — Roman Punch Ice. — Make a quart 
of lemon ice, and flavor it with a glass or two of each of 
rum, brandy, champagne, and Maraschino; when it is frozen, 
to each quart take the whites of five eggs and whip them to 
a very strong froth ; boil half a pound of sugar to the ball, 
and rub it with a spoon or spatula against the sides to grain 
it : when it turns white, mix it quickly with the whites of 
eggs, stir it lightly together, and add it to the ice; when 
cold, mix it well together, and serve it in glasses. Less 
sugar must be used in the ice, so as to allow for that which 
is used in making the meringue. 

Punch- Water Ice,— Make either a good lemon ice, or use 
some orange juice with the lemons, in the proportion of one 
orange to two lemons: either rnb off the yellow rind of the 
lemons on sugar, or pare it very thin, and soak it in spirit for ] 
a few hours; when the ice is beginning to set, work in the ! 
whites of three eggs to each quart, beaten to a strong froth, j 
and mixed with sugar as for meringue, or add the whites j 
without whisking them ; when it is nearly frozen, take out the j! 
pot from the ice, and mix well with it a glass each of rum and 
brandy, or sufficient to make it a good flavor; some like the 
taste of rum to predominate, but in this case of course you 
will be guided by the wish of your employer. In general the 
prevailing flavor distinguishes it by name, as rum-punch or 
brandy-punch ice; after the spirit is well mixed, replace the 
pot and finish freezing. Champagne, arrack, or tea is added; 
it is then termed champagne-punch ice, arrack-punch ice, etc. 

Raspberry of Fresh Fruit. — One quart of raspberries, 
one quart of cream, three quarters of a pound or a pound of 
sugar, a few ripe currants and gooseberries, or currants and 
ripe cherries may be added, instead of ail raspberries, which 
is much approved by some, and the juice of two lemons; |j 
mash the fruit, and pass it through a sieve to take out the L 



HOW TO MAKE CANDY. 39 

skins and seeds; mix it with the other articles; add a little 
prepared cochineal to heighten the color; put it in the pot 
and freeze. 

Raspberry from Jam. - One pound of jam, one quart of 
cream, about six ounces of sugar or syrup, to palate, and the 
juice of two lemons. Mix as before. 

Strawberry. — Same as raspberry. 

Vanilla Ice. — One quart of cream, half an ounce of 
vanilla, twelve ounces of sugar; cut the vanilla into small 
pieces, and pound it with the sugar until it is quite tine, add 
it to the cream and eggs, make it into a custard, strain, and 
wheu cold, freeze, or it may be flavored with the essence of 
vanilla. (See Essences.) 

Water Ices. — These are the pulp or juice of fruits, mixed 
with syrup, lemon juice, and a little water, so as to bring 
them to a good flavor and consistence when frozen. 

LOZENGES. 

These are composed of loaf sugar in fine powder, and 
other substances, either liquid or in powder, which are mixed 
together and made into a paste with dissolved gum, rolled 
out into thin sheets, and formed with tin cutters into little 
cakes, either oval, square, or round, and dried. 

One ounce of gum tragacanth, and one pint of water. Let 
it soak in a warm place twenty-four hours ; put it in a coarse 
towel or cloth, and let two persons continue twisting it until 
the whole of the gum is squeezed through the interstices of 
the cloth. One ounce of this dissolved gum is sufficient for 
four or five pounds of sugar; one ounce of dissolved gum 
arabic to twelve ounces of sugar. 

Either of these gums may be used separately, or in the pro- 
portion of one ounce of gum dragon to three ounces of gum 
arabic mixed together. These are generally used for medi- 
cated lozenges; but gum arabic alone is considered to make 
■.he best peppermint. 

In mixing these, as well as all other medicated lozenges, 
the different powders should be well mixed with the sugar, in 
arder that each lozenge may have its due portion. If this is 
aot attended to, the perfect distribution of the component 
parts cannot he depended on, and one lozenge may contain 
louble or treble the quantity of medicated matter it ought 
:o have, whilst others contain comparatively none; therefore, 
;hose that have the greatest portion may often prove injurious 
jy acting contrary to what was intended. 

Brilliants.— Take either of the pastes for peppermint 
ozenges from Nos. 1 to 4, and cut into small fancy devices, 
Juch as hearts, diamonds, spades, triangles, squares, etc. 



40 



HOW TO MAKE CANDY. 



Catechu Lozenges.— Sugar four pounds, catechu twelve 
ounces. Make into a paste with dissolved gum. 

Catechu a l' Ambergris. — To the paste tor catechu loz- 
enges add sixteen grains of musk. 

Catechu with Orange-Flowers.— As before, adding 
twelve drops of essence of neroli. 

Catechu with Violets.— As before, adding Florence orris- 
root, in powder, three drachms. These are all used to fasten 
the teeth, and disguise an offensive breath. 

Ching's Brown Worm Lozenges.— Calomel washed in 
spirits ot wine (termed white panacea of mercury) seven 
ounces, resin of jalap three pounds eight ounces, tine sugar 
nine pounds, dissolved gum sufficient quantity to make a 
paste. Each lozenge should contain half a grain of mercury. 

Panacea one ounce, resin of jalap two ounces, sugar two 
pounds. Dissolve a sufficient quantity of gum in rose-wat er 
to make a paste. Make 2,520 lozenges, weighing eight 
grains each, and containing a quarter of a grain of calomel 
and half a grain of jalap. 

These lozenges should be kept very dry after they are fin- 
ished, as the damp, acting on the sugar and mercury, gen- 
erates an acid in them. 

Ching's Yellow Worm Lozenges. — Fine sugar twenty- 
eight pounds, calomel washed in spirits of wine one pound, 
saffron four drachms, dissolved gum tragacanth sufficient to 
make a paste. Make a decoction of the saffron in one pint 
of water, strain, and mix with it. Each lozenge should con- 
tain one grain of mercury. 

Cinnamon Lozenges. — Gum tragacanth, dissolved, two 
ounces, lawned sugar eight pounds, cinnamon in powder one 
ounce, essential oil ten drops. 

Mix into a paste and color with bole ammoniac. A sto- 
machic. 

Clove Lozenges. — Sugar eight pounds, cloves three ounces, 
gum tragacanth two ounces. 

Each lozenge should contain two grains of cloves. A 
restorative and stomachic. 

Ginger Lozenges.— Eight pounds of sugar and eight ounces 
of the best ground ginger. Mix into a paste with dissolved 
gum. Essence may be used instead of the powder, coloring it 
with saffron. A stimulant and stomachic. 

Ipecacuanha Lozenges.— Sugar four pounds, ipecacuanha 
one ounce, apothecaries' weight; dissolved gum sufficient to 
make a paste. Make 960 lozenges, each containing half a 
grain of ipecacuanha. An expectorant and stomachic, used 
in coughs. 



HOW TO MAKE CANDY. 



Lavender Lozenges.— Make as rose lozenges, using the oil 
of lavender instead of rose. 

Lozenges for the Heartburn. — Prepared chalk four 
ounces, crab's eyes, prepared, two ounces, bole ammoniac 
one. ounce, nutmeg one scruple, or cinnamon half an ounce. 
Mix into a paste with dissolved gum arabic. 

Magnesia Lozenges.— Calcined magnesia eight ounces, 
sugar four ounces, ginger in powder two scruples, dissolved 
gum arabic sufficient to form a paste. 

Magnesia two ounces, sugar eight ounces, sufficient gum 
arabic to make a paste, dissolved in orange flower water. 

Marshm allow Lozenges. — Marsh mallow roots in powder 
one pound, or slice the root and make a strong decoction, in 
which you dissolve the gum, fine sugar four pounds. Mix 
into a paste. If six drops of laudanum be added, with two 
ounces of licorice, the pectoral quality of these lozenges will 
be improved. Good for obstinate coughs. 

Nitre Lozenges. — Sugar four pounds, sal-nitre one pound, 
dissolved gum tragacanth sufficient to make a paste. A di- 
uretic internally; held in the mouth, lit removes incipient sore 
throats. 

Nutmeg Lozenges. — Sugar eight pounds, oil of nutmegs 
one ounce, dissolved gum sufficient to mix into a paste. A 
stimulant and stomachic. 

Peppermint Lozenges, No. 1. — Take double refined loaf- 
sugar, pound and sift it through a lawn sieve; make a bay 
with the sugar on a marble slab, into which pour some dis- 
solved gum, and mix it into a paste as you would dough, 
flavoring the mass with oil of peppermint. One ounce of 
this is sufficient for forty pounds of lozenges. Some persons 
prefer mixing their gum and sugar together at first in a mor- 
tar; but as it is indifferent which way is pursued, that may be 
followed which is most convenient. Roll out the paste on a 
marble slab until it is about the eighth of an inch in thick- 
ness, using starch-powder to dust it with, to prevent its stick- 
ing to the slab and pin. Before cutting them out, strew or 
dust over the surface with powder, mixed with lawned sugar, 
and rub it over with the heel of your hand, which gives it a 
smooth face. This operation is termed "facing up." Brush 
this off, and again dust the surface with starch-powder, cut 
them out, and place in wooden trays. Put them in the hot- 
closet to dry. All lozenges are finished in the same manner. 

Peppermint Lozenges, No. 2. — These are made as No. 1, 
adding a little starch-powder or prepared plaster, as for 
gum paste, to the paste, instead of using all sugar. 

Peppermint Lozenges, Nos. 3 and 4. — Proceed in the 
same manner as tor No. 2, using for each more starch-powder 



42 HOW TO MAKE CANDY. 

in proportion. Use smaller cutters, and let the paste be 
rolled thicker. 

Peppermint Lozenges, No. 5. — These are made from loaf 
sugar in coarse powder, the finest having been taken out by 
silting it through a lawn sieve. Mix it into a paste with dis 
solved gum arabic and a little lemon juice. Flavor with oil 
of peppermint. . 

Peppermint Lozenges, Superfine Transparent. — The 
sugar for these must be in coarser grains. Pass the sugar 
through a coarse hair-sieve. Separate the finest by sifting it 
through a moderately fine hair-sieve. Mix and flavor as the 
others. 

The coarser the grains of sugar, the more transparent the 
lozenges. The finer particles of sugar being mixed with 
destroy their transparency. The solution of gum should h 
thicker in proportion as the sugar is coarse. 

Refined Licorice. — Four pounds of the best Spanish 
juice, and two pounds.of gum arabic. Dissolve the gum in 
warm water, as for Bath pipe. Strain and dissolve the gum 
in the solution of licorice. Place it over a gentle fire, in 
broad pan, and let it boil gradually, stirring it continually (o; 
it will burn) until it is reduced to a paste. Roll into pipes o: 
cylinders of convenient lengths, and polish by putting the 
in a box and rolling them together, or by rubbing them wit: 
the hand, or a cloth. This is often adultered by using glu< 
instead of gum, and by dipping the pipes in a thin solution, 
which gives them a beautiful gloss when dry. In establish- 
ments where this is manufactured on a large scale, the lico- 
rice is dissolved in a large bain-marie, and stirred with 
spatulas which are worked by a steam-engine. 

Rhubarb Lozenges. — Sugar four pounds, best Turkey rhu- 
barb, in powder, ten ounces. 

Rose Lozenges — Make your paste as No. 1, using the es- 
sential oil or otto of roses to flavor them ; or the gum may be 
dissolved in rose water, and a little essential oil may be added 
to give additional flavor, if required. Color the paste with 
carmine or rose pink. 

Saffron Lozenges. — Saffron, dried and powdered, fou 
ounces, sugar four pounds, dissolved gum sufficient. Ai 
anodyne, pectoral, emmenagogue. 

Steel Lozenges.— Pure iron filings or rust of iron one 
ounce, cinnamon, in powder, four ounces, fine sugar seven 
pounds, dissolved gum. a sufficient quantity to make a paste. 
A stomachic and tonic. 

Sulphur Lozenges. — Four pounds of sugar, eight ounces 
of sublimed sulphur, gum sufficient to make a paste. For 
asthma and the piles. 



r 



HOW TO MAKE CANDY. 43 



Tolu Lozenges.— Sugar four pounds, balsam of tolu three 
drachms, or the tincture of the balsam one fluid ounce, cream 
of tartar six ounces, or tartaric acid one drachm, dissolved 
gum sufficient to make a paste. These may also be flavored 
by adding a quarter of an ounce of vanilla and sixty drops of 
the essence of amber. The articles must be reduced to a line 
powder with the sugar. A pectoral and balsamic. 

Vanilla Lozenges. — Sugar four pounds, vanilla in pow- 
der six ounces, or sufficient to give a strong flavor. Make 
into a paste with dissolved gum. 

Yellow Pectoral Lozenges. — Sugar one pound, Flor- 
ence orris-root powder twelve drachms, licorice-root six 
drachms, almonds one ounce, saffron in powder four scruples, 
dissolved gum sufficient to make a paste. Make a decoction 
of the licorice to moisten the gum with. 

Bath Pipe. — Eight pounds of sugar, twelve ounces of 
licorice. Warm the licorice, and cut it in thin slices, dis- 
solve it in one quart of boiling water, stir it well to assist the 
solution; let it settle, when dissolved, to allow any impurities 
or bits of copper which are often found in it to fall down ; 
pour it off free from the sediment; dissolve the gum in the 
clear part, and mix it into a paste as for lozenges. Roll out a 
piece with your hand in a round form ; finish rolling it with a 
long flat piece of wood, until it is about the size of the largest 
end of the stem of a tobacco-pipe. Dry them in the sttve as 
lozenges. These may be also flavored with anise-seed by 
adding a few drops of the oil, or with catechu or violets by 
adding the powders of orris-root or catechu. 

Peppermint or other Pipes. — Any of the pastes for 
lozenges may be formed into pipes by rolling it out as 
directed for Bath pipes. They are occasionally striped with 
blue, green, and yellow, by making strips with liquid color 
on the paste and twisting before you roll it out with the 
board. 



I. 



MERINGUES AND ICING. 



Dry Meringues in the form of Eggs. — Ten whites of 
eggs, twelve ounces of sugar. 

Obtain the newest laid eggs, and separate the white from 
the yolk very carefully ; put the whites into a pan, which must 
be quite free from grease; whisk them to a very strong froth, 
so as it will support an egg, or even a greater weight; have 
the sugar pounded and sifted through a lawn sieve, and mix 
it as lightly as possible; spread some pieces of board about 
an inch thick, then with a table or dessert spoon drop them on 
the paper about two inches asunder, dust them with fine pow- 
dered loaf sugar, blow off all that does not adhere, and put them 



44 



HOW TO MAKE CANDY. 



into a cool oven to bake until they are a nice light brown; 
if the oven should be too warm, when the surface gets dry or 
hardened cover them with paper; as soon as they are done 
take them off with a knife; press the inside or soft part down 
with the top or the back of a spoon, place them on sieves, 
and put them into the stove to dry; when they are required 
to be served, fill them with any kind of preserved fruit or 
cream, if it is rather acid the better, and put two together. 

The quality of the meringues will depend on the eggs being 
well whipped to a very strong froth, and also on the quantity 
of sugar, for if there is not enough they will eat tough. 

Icing for Wedding or Twelfth Cakes, Etc.— Pound 
and sift some treble-refined sugar through a lawn sieve, and 
put it into an earthen pan, which must be quite free from 
grease; to each pound of sifted sugar add the whites of three 
eggs, or sufficient to make it into a paste of a moderate con- 
sistence, then with a wooden spoon or spatula beat it well, 
using a little lemon-juice occasionally, and more white of esrg 
if you find that it will bear it without making it too thin, until 
you have a nice light icing, which will hang to the sides of 
the pan and spoon; or, if it is dropped from the spoon, it 
should remain on the top without speedily losing the form it 
assumed. A pan of icing, when well beat and finished, 
should contain as much again in bulk as it was at the com- 
mencement; use sufficient lemon-juice to give the icing a 
slight acid, or it will scale off the cake in large pieces when it 
is cut. Many prefer the pyrolingneous acid to the lemon- 
juice, but the flavor is not so delicate, and it always retains a 
smell of the acid; neither did I ever find, as some assert, that 
it improves the quality and appearance of the icing; the only 
advantage derived from it is that of economy. 

Italian Meringues. — One pound of sugar, the whites of 
six eggs. Clarify the sugar and boil it to the blow; in the 
meantime whip up the whites as for the last, take the sugar 
from the fire and rub it a little against the sides of the pan to 
grain it; as soon as it begins to turn white mix in the 
whipped eggs, stirring the sugar well from the pan with the 
whisk or spatula; lay them off, and bake as dry meringues: 
these may be colored by adding the liquid color to the syrup 
so as to give the desired tint; and either of them maybe 
flavored by rubbing off the peel of oranges, lemons, or cedrats 
on sugar, and scraping it off as it imbibes the oil; or it may 
be flavored with vanilla, by cutting it in small pieces and 
pounding it with some sugar, or with any liquor by adding a 
spoonful or two when you mix the eggs or sugar. They may 
also be varied in form, and baked on'tin or iron plates instead 
of wood, that the bottoms may be quite firm. The tops may 



HOW TO MAKE CANDY. 



45 



be covered with almonds or pistachios, blanched and cut 
small or in fillets, or with currants, or colored sugars; the 
whole depending on the taste and ingenuity of the artist. 

Kisses. — Twelve ounces of sugar powdered very tine and 
passed through a silk sieve, the whites of six eggs beaten to 
a strong froth; mix^and layout on paper, as for dry mer- 
ingues ; when baked, place two together. The size should be 
about that of pigeons' eggs. 

Mushrooms. — To make these, take either of the pastes for 
meringues or light icing, as for cakes; put some into a bag 
in the shape of a cone, with a tin pipe at the end, the same 
as used for Savoy buscuits; lay them off in drops the size 
you wish them to be, on iron plates rubbed quite clean and 
dry; bake them as you would meringues, make also a smaller 
drop to form the stalk; when they are baked, take them off 
the tin and scoop out a little with your finger from the bot- 
tom near the edge, to form the hollow rough surface under- 
neath; then dry them in the stove; scrape some chocolate and 
dissolve it in a little warm water, and rub a little over the 
rough part underneath ; then place the stalk in the center, 
fixing it with a little icing, and let the flat part which was on 
the tin be placed outermost, to represent where it was cut. 

Piping Cakes, Bonbons, Etc. — This is a method of orna- 
menting wedding, twelfth-cakes, and other articles with icing, 
by means of small pipes or tubes; these are most generally 
made with writing-paper folded in the form of a cone, in the 
same manner as a grocer makes up his papers for small lots 
of sugar, tea, etc. The tube is filled with icing, made as for 
cakes, the base of the cone, or the place where it was filled, 
is turned down to prevent the sides opening, and the escape of 
the icing; the point is then cut oft' with a sharp knife or 
scissors, so as to make a hole sufficiently large to forin the 
icing, when squeezed or pressed out, in a thread of the re- 
quired size, and which will either be fine or coarse, according 
to the length of the point which is cut off. If the hole at the 
point of the cone is not perfectly straight when the icing is 
pressed out, it will form a spiral thread, which is very incon- 
venient to work with. Stars, borders, flowers, and different 
devices are formed on cakes after they are iced, the execu- 
tion of which depends on the ability and ingenuity of the 
artist. Baskets. Chinese and other temples, etc., are formed 
on molds by these means, first giving them a coating of white 
wax, which is brushed overjthem after it is melted, and when 
cold, the icing is formed on it like trellis-work; when finished, 
the mold is warmed, and the icing easily comes off*. 

Some of the pipes which are used cannot be formed with 
paper, as the tape and star-pipes, which are made of tin, 



46 



HOW TO MAKE CANDY. 



having a bag fastened to them in a similar manner to that 
generally used for dropping out Savoy biscuits, macaroons, 
etc., only much smaller, the point of the tin tube of the one 
being fluted to form a star, and in the other it is flat, so that 
when the icing is forced or squeezed through, it comes out in 
a broad thin sheet, like a piece of tape. I employ a set of 
pipes made of tin, with small bags fastened to them.; these 
are of different dimensions; the orifice of the round ones com- 
mences at the size of a common pin, and the tape-pipes from a 
quarter to half an inch in width. I find these much better 
than paper ones, as the trouble and time which is lost in con- 
stantly making new ones is amply repaid by the others, as 
they are not very expensive and are always ready for use. 
These pipes should be in the hands of the confectioner what 
the pencil or brush is to the painter — capable of performing 
wonders with men of genius. Some of the bonbons which 
maybe seen in the shops are proofs of what I assert; and 
many things are so cleverly done, that many persons would 
believe that they were either formed in a mold or modeled. 
I have not space to enlarge further on this subject, but much 
more might be given in explanation ; therefore the artist must 
be guided by his own genius and fane v. 



PASTILE DROPS. 

Choose the best treble-refined sugar with a good grain, 
pound it, and pass it through a coarse hair sieve; sift again 
in a lawn-sieve to take out the finest part, as the sugar, when 
it is too fine, makes the drops heavy and compact, and de- - 
stroys their brilliancy and shining appearance. 

Put some of the coarse grains of sugar into a small drop- 
pan (these are made with a lip on the right side, so that when 
it is held in the left hand the drops can be detached with the* 
right), moisten it with any aromatic spirit you intend to use, 
and a sufficient quantity of water to make it of a consistence 
just to drop off the spoon or spatula without sticking to it. 
Color with prepared cochineal, or any other color, ground 
fine and moistened with a little water. Let the tint which 
you give be as light and delicate as possible. Place the pan 
on the stove fire, on a ring of the same size. Stir it occa- 
sionally until it makes a noise, when it is near boiling, but do 
not let it boil; then take it from the fire and stir it well with 
the spatula until it is of the consistence that, when dropped, 
it will not spread too much, but retain a round form on the 
surface. If it should be too thin, add a little coarse sugar, 
which should be reserved for the purpose, and make it of the 
thickness required. 

Have some very smooth and even plates, made either of tin 



HOW TO MAKE CANDY. 



47 



or copper, let them be quite clean, and drop them on these, 
separating the sugar from the lip of the pan with a piece of 
straight wire, as regularly as possible. About two hours af- 
terwards they may be taken off with a thin knife. If you have 
not the convenience of tin or copper plates, they may be 
dropped ou smooth cartridge paper. Wet the back of the pa- 
per when you want to take them off. Cover the bottom of a 
sieve with paper, lay them on it, and put them in the stove 
for a few hours. If they remain too long, it will destroy their 
fragrancy. 

Catechu Drops. — One pound of sugar, three ounces of 
catechu. Make as violet. These may also have the addition 
of a little musk or ambergris— about fifteen grains. 

Chocolate Drops. — One pound of sugar, one ounce of 
chocolate. Scrape the chocolate to a powder, and mix it with 
the sugar in coarse grains, moisten it with clean water, and 
proceed according to the instructions already given, but do 
not mix more than can be dropped out whilst warm at one 
time. If any remains in the pot, it will grease the next which 
you mix, and will not attain the consistence required. 

Cinnamon Drops. — One ounce of cinnamon, one pound of 
sugar. Pulverize the cinnamon, and sift it through a lawn 
sieve. Mix it with the sugar, and add two or three drops of 
the essential oil. If the flavor is not strong enough, moisten 
it with the water and proceed as before. The flavor may be 
given with the essential oil only, coloring them with bole am- 
moniac. 

Clove Drops. — Make same as cinnamon drops. 

Coffee Drops.— One ounce of coffee, one pound of sugar. 
Make a strong and clear infusion of coffee, as directed for 
coffee ice, and use it to moisten the sugar. Make the drops 
same as chocolate. 

Ginger Drops. — Mix a sufficient quantity of the best 
powdered ginger to give it the desired taste, or flavor it with 
the essence of ginger, and color it with saffron. Moisten 
with water, and make as others. 

Lemon Drops. — Rub off the yellow rind of some lemons 
on a piece of rough sugar, scrape it off, and mix it with the 
coarse sugar. Use sufficient to give a good flavor, and color 
with saffron a light yellow ; moisten with water, as others. 

Orange-Flower Drops. — Use orange-flower water to 
moisten the sugar, or flavor it with the essence of neroli and 
moisten with water. 

Orgeat Drops. —Make milk of almonds, as directed under 



48 



HOW TO MAKE CANDY. 



the head of Orgeat Syrup, using a little orange-flower water; 
moisten the sugar with it. 

Peppermint Drops. — Moisten the sugar with peppermint 
water, or flavor it with the essence of peppermint, and 
moisten it with water. 

Raspberry Drops.— Press out the juice of some ripe rasp- 
berries through a piece of flannel or cloth, and moisten the 
sugar with it. All fruit drops are made in the same way, 
that is, with the expressed juice, except pineapple. When 
you first rub off the rind of the fruit on sugar, pound the 
pulp of the fruit, and pass through a hair sieve. Scrape off' 
the sugar on which the rind was rubbed, and mix it with a 
sufficient quantity of the pulp to give the desired flavor to the 
coarse grains, and moisten it with water. The whole of these 
grease the sugar, and require the same precautions as choc- 
olate drops. 

Rose Drops.— Moisten the sugar with rose water, and color 
it with cochineal. 

Vanilla Drops.— Make as cinnamon, using a little sugar 
to pound the vanilla. Use sufficient to give a good flavor; 
or it may be moistened with the essence of vanilla; but this 
greases it as chocolate. 

Violet Drops.— One pound of sugar, one ounce of orris- 
powder. Moisten with water, and color violet. 



SYRUPS. 

These are either the juices of fruits, or a decoction or in- 
fusion of the leaves, flowers or roots of vegetables, impreg- 
nated with a sufficient quantity of sugar for their preservation, 
and retaining them in a liquid state. 

A great portion of this class comes more under the notice 
of the apothecary than the confectioner; but it may now be 
considered, with lozenges, as a branch of pharmacy in the 
hands of the latter, the most agreeable of which are now 
manufactured by him to supply the place of fresh fruits, etc., 
when out of season, for the making of cooling drinks, ices, 
etc., for balls and routs. 

General Rules and Observations.— Two things are essen- 
tially necessary to be observed, which are:— the proper 
methods of making decoctions and infusions. These require 
some knowledge of the nature and properties of vegetable 
matter. 

The virtues of most plants are extracted by infusion, and 
this is generally the case with aromatic plants, and those 
whose properties depend on an essential oil ; for, in boiling, 



HOW TO MAKE CANDY. 



49 



the whole 'of the aroma of the plant is dispersed, and the 
syrup loses that delicate flavor for which it is prized. 

Aromatic herbs, and the leaves of plants in general, yield 
their virtues most perfectly when moderately dried. Cold 
water extracts from these in a few hours the lighter, more 
fragrant and agreeable parts, and then begins to take up the 
more ungrateful and grosser. By pouring the same liquor 
on fresh parcels of the herb, it becomes stronger, richer, 
thicker, and balsamic. 

Those only should be decocted whose principles consist of 
mucilage, gum, or resin, and require boiling to extract them. 

The compact resinous woods, roots and barks yield their 
virtues most freely while fresh. Dry, they yield little to cold 
or moderately warm water, and require it to be boiling. By 
this process the grosser, more fixed saline and mucilaginous 
parts are dissolved, the resinous melted out, and the volatile 
dissipated. 

Infusions. —These are watery solutions of vegetable mat- 
ter obtained by maceration, either in hot or cold water, with 
the assistance of ebullition. In selecting and conducting 
the operation, the following general rules should be ob- 
served: 

" 1st Infusion should always be preferred before decoc- 
tion, where the virtues of the vegetable substance reside in 
volatile oil, or in principles which are easily soluble, whereas, 
it they depend upon resino-mucilaginous particles, decoc- 
tion is an indispensable operation. 

" 2d. The temperature employed must be varied accord- 
ing to the circumstances of each case, and infusion made with 
cold is in general more grateful but less active than one made 
with heat. 

"3d. The duration [of the process must likewise be regu- 
lated by the nature of the substances; for the infusion will 
differ according to the time in which the water has been di- 
gested on the materials; thus the aroma of the plant is first 
taken up, then in succession the coloring, astringent, and 
gummy parts. 

Decoctions.— "These are solutions of the active principles 
of vegetables, obtained by boiling them in water. 

"1st. Those principles only should be decocted whose vir- 
tues reside in principles which are soluble ki water. 

" 2d. If the active principle be volatile, decoction must be 
an injurious process ; and if it consists of extractive matter, 
long boiling, by favoring its oxidizement, will render it in- 
sipid, insoluble, and inert. _____ 
* 3d. The substances to be decocted should be previously 



■ti: 



50 



HOW TO MAKE CANDY. 



bruised or sliced, so as to expose an extended surface to the 
action of the water. 

" 4th. The substances should bejcompletely covered with 
water, and the vessel slightly closed, in order "to prevent as 
much as possible the access of air; the boiling should be 
continued without interruption, and gently. 

"5th. In compound decoctions, it is sometimes con- 
venient not to put in all the ingredients from the beginning, 
but in succession, according to their hardness, and the diffi- 
culty with which their virtues are extracted; and if any aro- 
matic, or other substances containing volatile principles, or 
oxidizable matter, enter into the composition, the boiling 
decoction should be simply poured upon them, and covered 
up until cold. 

" 6th. The relative proportions of different vegetable sub- 
stances to the water must be regulated by their nature. The 
following general rule may be admitted: Of roots, barks, or 
dried woods, from two drachms to six to every pint of water; 
of herbs or flowers, half that quantity will suffice. 

" 7th. The decoction ought to be filtered through linen while 
hot, as important portions of the disolved matter are fre- 
quently deposited on cooling; care must also be taken that 
the filter is not too fine, for it frequently happens that the 
virtues of a decoction depend upon the presence of particles 
in a minutely divided state." — Paris's Pharmacologics 

All acid syrups ought to have their full quantity of sugar, 
so as to bring them to a consistence without boiling, because 
the very action of much heat destroys their acidity, and makes 
them liable to candy, and this more particularly holds good 
where the infusion or juice, etc., has any fragrancy in flavor, 
because the volatile oil is dissipated by boiling. The same 
observation is also applicable to those infusions of flowers 
which give out their color, and which is necessary to be re- 
tained, such as violets, pinks, etc., as boiling injures them. 

Those syrups which are made from decoctions, and do not 
take a sufficient quantity of sugar to bring them to a due 
consistence without boiling, require to be clarified so as to 
render them transparent; but this is often an injury, as the 
whites of eggs take off some of their chief properties with the 
scum ; therefore, the decoction should first be rendered clear 
by settling or filtering, and the sugar should be clarified and 
boiled to the height of the feather or ball before the decoc- 
tion is added, when it may be reduced to the proper degree. 

The best and most general method of making syrups is to 
add a sufficient quantity of the finest loaf sugar, in powder, 
with the juice or infusion, etc., stirring it well until a small 
portion settles at the bottom, then place the pan in a larger 
one containing water ; a this is termed the bain-marie ; put it on 



HOW TO MAKE CANDY. 



51 



the fire, and the heat of the water as it boils will dissolve the 
sugar; when this has been thoroughly eflected, take it offaod 
let it cool; if more sugar is added than the quantity above 
named, it will separate in crystals, and not leave sufficient 
remaining in the syrup for its preservation. (See observations 
on Sugar-boiling.) When cold, put it into small bottles, till 
them, cork closely, and keep in a dry cool place. Be particu- 
larly careful that no tinned articles are used in the making of 
syrups from the juice of red fruits, as it will act on the tin and 
change the color to a dead blue. 

Syrup of Almonds— Sirop de Orgeat. — One pound of 
sweet almonds, four ounces of bitter ones, one pint and a half 
of water, sugar three pounds, orange-flower water two ounces. 

Blanch the almonds, and as they are blanched throw them 
into cold water; when they are finished, take them out and 
pound them in a marble mortar, sprinkling them with a little 
orange-flower water, to prevent their oiling, or use water with 
the juice of a lemon ; add sufficient in the pounding to reduce 
them to a paste, and when quite fine add half a pint more 
water; mix, and strain through a tamis cloth twisted tight 
by two persons; receive the milk which comes from the 
almonds into a basin ; what is left in the cloth must be pounded 
again with some of the water, and strained. Continue this 
until the whole of the milk is obtained, and the water is con- 
sumed; then clarify, and boil the sugar to the crack; add the 
milk of almonds, and reduce it to the pearl ; then strain it 
again, add the orange-flower water, and stir it well until near- 
ly cold ; when cold, bottle ; shake the bottles well for several 
succeeding days, if you see it at all inclined to separate, which 
will prevent it. 

Brandy and Wine Syrups may be made in the same man- 
ner as Syrup of Rum Punch. * 

Coffee, Syrup of. — Fresh roasted Mocha coffee two pounds, 
water one quart, sugar three pounds eight ounces. Grind the 
coffee in a mill, and make a cold infusion with the water in a 
close vessel; let it stand for a day, then filter it through blot- 
ting paper, add the sugar, and finish in the bain-marie. 

Coltsfoot, Syrup of. — Fresh Coltsfoot flowers, one pound 
eight ounces; water, one quart; sugar, three pounds, Pick 
the flowers about February, and make an infusion of them 
with hot water; strain, and finish as wormwood syrup. Two 
or three handfuls of the leaves may be pounded and infused 
instead of the flowers. 

Currant Syrup.— One pint of juice, two pounds of sugar. 
Mix together three pounds of currants, half white and half 
red, one pound of raspberries, and £>ne pound of cherries, 
without the stones; mash the fruit, and let it stand in a warm 



52 



HOW TO MAKE CANDY. 



place for three or four days, keeping it covered with a coarse 
cloth, or a piece of paper with holes pricked in it, to keep out 
any dust or dirt. Filter the juice, add the sugar in powder, 
finish in the bain-marie, and skim it. When cold, put it into 
bottles, fill them, and cork well. 

Ginger, Syrup of. — Ginger, two ounces; water, one pint; 
sugar, two pounds. 

Slice the root if fresh, or bruise it if dried; pour the water 
on it boiling, and let it macerate in a warm place for a day ; 
then strain, and boil to the pearl. 

Another. — A better flavored and a richer ginger syrup is 
made in the following manner: Take any quantity of scraped 
white Jamaica ginger and infuse for several days in good 
spirits of wine; decant the clear liquor when sufficiently 
saturated with the ginger, and add to the hot sugar, pre- 
viously boiled to the ball or feather, a sufficient quantity of 
the liquor to impart to the syrup the agreeable aroma of the 
ginger root. 

The spirit will be rapidly driven off when it is poured into 
the boiling syrup, and a bland and beautiful syrup will be the 
result; let it cool, and bottle immediately. 

Gooseberry Syrup. — One pint of juice, one pound twelve 
ounces of sugar. To twelve pounds of ripe gooseberries add 
two pounds of cherries without stones, squeeze out the juice, 
and finish as others. 

Lemon Syrup. — One pint and a quarter of juice, two pounds 
of sugar. Let the juice stand-in a cool place to settle. When 
a thin skin is formed on the top, pour it off and filter, add the 
sugar, and finish in the bain-marie. If the flavor of the peel 
is preferred with it, grate off the yellow rind of the lemons 
and mix it with the juice to infuse, or rub it off on part of 
the sugar and add it with the remainder when you finish it. 

Licorice, Syrup of.— Licorice-root two ounces, white 
maidenhair one ounce, hyssop half an ounce, boiling water 
three pints; slice the root and cut the herbs small, infuse in 
the water for twenty-four hours, strain and add sufficient 
sugar, or part sugar and honey, to make a syrup; boil to the 
large pearl. An excellent pectoral. 

Marshmallows, Syrup of— Sirop de Guimauve. — Fresh 
mallow roots eight ounces, water one quart, sugar three 
pounds. Cleanse the roots, and slice them ; make a decoc- 
tion (see Decoctions), boiling it a quarter of an hour, so as to 
obtain the mucilage of the root; strain, and finish as worm- 
wood. One ounce of licorice-root and one ounce of white 
maidenhair, with a few stoned raisins, may be added. 

Morello Cherry Syrup.— Take the stones out of the 



HOW TO MAKE CANDY. 



53 



cherries, mash them, and press out the juice in an earthen 
pan ; let it stand in a cool place for two days, then filter; add 
two pounds of sugar to one pint of juice, finish in the bain- 
marie, or stir it well on the fire, and give it one or two boil3. 

Mulberry Syrup. — One pint of juice, one pound twelve 
ounces of sugar. Press out the juice and finish as cherry 
syrup. 

Orange-Flower Syrup.— Picked orange-flowers one pound, 
sugar three pounds. Take one half of the sugar and make a 
syrup, which boil to the large pearl, put the flowers in a basin 
or jar, and pour the syrup on them boiling hot, cover the jar 
or basin quite close and let them infuse in it for five or six 
hours, then drain off the syrup, boil the remaining portion of , ? 
sugar, and pour over them as before; when cold, strain and ' 
bottle. 

Orange Syrup. —Same as lemon syrup. 

Pineapple Syrup. — Take one and a half pints of syrup 
boiled to the ball; add to this, one pint of the juice of the best 
Havana pineapples, let it then come to a boil, remove the 
scum, and bottle when cool. 

Pinks, Syrups of. — Clove pinks one pound eight ounces, 
water two pints and a half, sugar three pounds. Let the 
flowers be fresh-gathered, cut off the white points of the 
petals and weigh them. Finish as syrup of violets. This 
syrup may be made with a cold infusion of the flowers, first 
pounding them with a little water in a marble mortar. Finish 
as before. If the flowers of the clove pink cannot be obtained, 
use other pinks, adding a few cloves to infuse with them, so 
as to give the flavor. 

Raspberry Syrup. — One pint of juice, two pounds of sugar. 
Choose the fruit either red or white, mash it in a pan, and 
put it in a warm place for two or three days, or until the fer- 
mentation has commenced. All mucilaginous fruits require 
th;3, or else it would jelly after it is bottled. Filter the juice 
through a flannel bag, add the sugar in powder, place in the 
bain-marie, and stir it until dissolved; take it ofl', let it get 
cold, take off the scum, and bottle it. 

Raspberry Vinegar Syrup. — One pint of juice, two pints 
of apple vinegar, four pounds and a half of sugar. Prepare 
the juice as before, adding the vinegar with it, using white 
aspberries ; strain the juice, and boil to the pearl. 

Three pounds of raspberries, two pints of vinegar, three 
pounds of sugar. Put the raspberries into the vinegar with- 
out mashing them, cover the pan close, and let it remain in 
a cellar for seven or eight days : then filter the infusion, add 
the sugar in powder, and finish in the bain-marie. This is 



54 



HOW TO MAKE CANDY. 



superior to the first, as the beautiful aroma of the fruit is lost 
in the boiling, as may be well known by its scenting the place 
where it is done, or even the whole house; the fruit may also 
be afterwards used with more, for raspberry cakes. 

Roses, Syrup of. — The dried leaves of Provence roses eight 
ounces, double rose leaves six ounces, water one quart, sugar 
four pounds. Pour the water on the leaves when nearly boil- 
ing into a glazed earthern vessel, cover it quite close, and let 
it remain in a warm place for a day; then strain and finish as 
violets. The leaves of the damask rose are purgative. 

Rum Punch, Syrup of.— Jamaica rum one quart, the juice 
of twelve or fourteen lemons, sugar four pounds. Rub off the 
yellow rind of half of the lemons on a piece of the sugar, and 
scrape it off with a knife into a basin as it imbibes the oil ; 
clarify and boil the remaining portion to the crack; strain the 
juice into the rum and add to it the sugar with that on which 
the peels were rubbed; mix together, and give it one boil. 
The yellow rind of the peels may be cut off very thin, and in- 
fused in the spirit for some days before the syrup is made. 

Sarsaparilla, Syrup of. — Half a pound of bruised sarsa- 
parilla root, two ounces of ground orange peel, one ounce 
liquorice root, sassafras bark bruised two ounces, one gallon 
of water; boil to half a gallon; strain; to each pint of liquor 
add one pound of sugar ; put on the fire till it boils, and take 
off the scum which may arise. 

Sirop de Capillaire— Syrup of Maidenhair. —There are 
several sorts of Maidenhair, but the best is that of Canada, 
which has a pleasant smell joined to its pectoral .qualities. 
The true Maidenhair — Capillus Veneris — is a native of Italy 
and of the southern parts of France. It has an agreeable but 
very weak smell. Common or English Maidenhair — Tricho- 
manes — is usually substituted for the true, and occasionally 
for the Canadian. Its leaves consist of small round divisions, 
growing as it were in pairs. It grows on rocks, old walls, 
and shady banks, and should be gathered in September. 
Black Maidenhair — Adianthum Nigrum — has smooth and 
shining leaves, the middle rib being black, and the seeds are 
all spread on the back of the leaf. It grows on shady banks, 
and on the roots of trees. White Maidenhair — Wall .Rue — 
Tent Wort— Ruta Murana Salvia Vitce. The leaves of this 
are shaped something like. rue, and covered all over the back 
with a small seed-like dust. Golden Maidenhair — Muscus 
CapiUaris—gY0W8 in moist places, and the pedicle arises from 
the top of the stalk. I have given these particulars, because 
I find they are often substituted one for the other by persons 
who are not aware that there is any difference. Although al 



HOW TO MAKE CANDY. 



55 



of them have nearly the same qualities, only two have a vol- 
atile oil, but they are all mucilaginous. 

Canada capillaire two ounces, sugar two pounds. Chop the 
capillaire into small bits, and make as orange-flower syrup. 
By this method the oil is not allowed to escape, which, being 
exceedingly odoriferous and volatile, is soon dissipated if 
boiled ; or make a cold infusion (See Infusions) of the plant 
by putting one quart of water to four ounces of capillaire, 
add four pounds of sugar, and finish in the bain-marie, add- 
ing one ounce of orange-flower water. [This is a fashionable 
and delicate syrup, but is rarely obtained genuine.] 

Simple syrup, flavored with orange-flower water, is usually 
substituted for it. 

Sirop de Pistache is made in the same manner as Syrup 
of Almonds, coloring it green with a little spinach. 

Strawberry Syrup. — Make as pineapple, taking care to 
strain carefully at least twice, through a tine flannel bag, so 
as to remove entirely all sediment and the small seed of the 
fruit. 

Violets, Syrup of.— One pound of violet flowers, one 
quart of water, four pounds of sugar. Put the flowers 
cleared from their stalks and calyx, into a glazed earthen 
pan; pour on the water boiling hot, and stop the pan quite 
close ; let it remain in a warm place for a day, then strain off 
the infusion through a thin cloth ; add the sugar, and place 
in a bain-marie; stir it well and heat it until you can scarcely 
bear your finger in it; then take it off, and when cold, bottle. 
A laxative. This syrup is often adulterated by being made 
with the flowers of heartsease, or columbine scented with 
orris-root, and colored. 

Wormwood, Syrup of. — There are three sorts of worm- 
wood most generally known — the common, sea, and Roman. 
The first may be distinguished by its broad leaves, which are 
divided into roundish segments of a dull green color above, 
and whitish underneath - its taste is an intense and disagreea- 
ble bitter. The sea wormwood has smaller leaves, and hoary 
both above and underneath ; it grows in salt marshes, and 
about the sea-coasts ; the smell and taste are not so strong 
and disagreeable as the common. - m 

The Roman differs from the others by the plant being 
smaller in all its parts ; the leaves are divided into fine fila- 
ments and hoary all over, the stalk' being either entirely, or 
in part of a purple color. Its smell is pleasant, and the bit- 
terness not disagreeable ; it is cultivated in gardens. The 
sea wormwood is generally substituted for it. 

The tops of Roman Jwormwood, two ounces; water, one 
pint; sugar, two pounds. Make an infusion of the leaves in 



56 HOW TO MAKE CANDY. 



warm water; strain; add the sugar to the infusion, and boil 
to the pearl. If the common wormwood only can be ob- 
tained, put the tops into three times the above quantity of 
water, and boil it over a strong tire until reduced to a pint. 
This will deprive it of part of its bitterness and disagreeable 
smell. 



THE STOVE OR HOT CLOSET. 

This is a useful and indispensable appendage in confection- 
ary; it is generally constructed like a cupboard in the recess 
of a wall. The walls or sides should be composed of bricks, 
or wood lined with tin or sheet iron, to retain the heat, with 
pieces of wood nailed or fastened in the sides, about four 
inches asunder, to form a groove for trays or boards to rest 
on, which is necessary for the drying of lozenges, comfits, 
bonbons, &c. ; there should also be a few strong shifting 
shelves made either of small bars of round iron or wood, like 
a grating, on which candy pots or sieves may be placed ; the 
grooves for these should be so constructed as to be capable 
of inclination so as to drain off the syrup from the candy pots 
without taking them from the shelves ; the door should be 
made to shut close, with a small door at the top to let out 
any excess of heat. I have before remarked that it may be 
heated by means of the modern stoves. At places where the 
oven is heated with wood, furze, etc., a common iron pot or 
crock with three legs is tilled with the Jive embers, or it may 
be filled with burning charcoal and covered with wood ashes, 
which is replenished night and morning, which gives the heat 
required. 



SUGAR SPINNING. 

To attain proficiency in this part, it requires much prac- 
tice, and also a good taste for design, and to be expert in the 
boiling of sugar, taking particular care to avoid its graining. 
Baskets, temples, vases, fountains, etc., are made by these 
means. It may almost be termed the climax of the art. The 
molds for this purpose may be made either of copper or tin, 
so as to deliver well. Let them be slightly rubbed all over, 
on the part you intend to spin the sugar, with butter or oil. 

Boil clarified syrup to the degree of caramel, taking care 
to keep the sides of the pad free from sugar. The moment it 
is at the crack, add a little acid to grease it (see Sugar Boil- 
ing). When it has attained the required degree, dip the 
bottom of the pan in cold water, take it out, and let it cool a 
little; then take a common table-spoon, dip it in the sugar, 
holding the mold in your left hand, and from the spoon run 



HOW TO MAKE CANDY. 



the sugar over the mold, either inside or out, with the threads 
which flow from it, which may be either fine or coarse, ac- 
cording to the state of the sugar ; if they are required very 
coarse, pass the hand over them two or three times ; for when 
it is hot it flows in finer strings than it will when cooler; form 
it on the mold into a sort of trellis-work; loosen it from the 
mold carefully, and let it remain until quite cold before it is 
taken off, that it may retain its shape. When the sugar gets 
too cold to flow from the spoon, place it by the side of the 
stove or fire to melt. Young beginners had belter* draw 
their designs for handles of baskets, etc., on a stone with a 
pencil before it is oiled, and then spin the sugar over them. 

Almond Baskets.— Blanch some fine Jordan almonds, and 
cut them into thin slices, and color them in a small copper 
pan, over the fire, with prepared liquid color (see Colors). 
Put them into the pan, and pour in color sufficient to give 
the desired tint; rub them about in the pan with your hand 
until they are quite dry; form them as for a Chantilly basket, 
or else form them on an oiled marble slab, and spin sugar 
over them on each side. Afterwards arrange them in a mold, 
or build them to any design, first having a pattern cut out in 
paper, and form them on the stone from it. 

Chantilly Baskets.— Prepare some ratafias, let them be 
rather small, and as near of a size as possible; boil some 
sugar to the caramel degree, rub over the inside of a mold 
slightly with oil, dip the edge of the ratafias in sugar and 
stick them together, the face of the ratafias being towards 
the mold, except the last two rows on the top, which should 
be reversed, remembering always to place their faces to meet 
the eye when the sugar is cold; take it out and join the bot- 
tom and top together with the same sugar; make a handle of 
spun sugar and place over it. Some sugar may be spun over 
the inside of the basket to strengthen it, as directed for webs. 
Line the inside with pieces of Savoy or sponge cakes, and fill 
it with custard or whipped cream, or the slices of cake may 
be spread with raspberry jam. Half fill it with boiled cus- 
tard, then put in a few Savoy or almond cakes, soaked in wine, 
and cover the top with whipped cream ; or it may be filled 
with fancy pastry or meringues. All sorts of fancy cakes 
may be made into baskets or ratafias. 

Gold Web, to make a. — Boil syrup :o caramel height, 
coloring it with saflron, and form it as directed in making 
Silver Web. It can be folded up to form bands or rings, etc. 
Fasten it to the other decorations with caramel. 

If an of the strings or threads of sugar should pass over 
those parts where they are not required, so as to spoil the 
other decorations in the making of baskets or other orna- 



58 



HOW TO MAKE CANDY. 



merits, it may be removed with a hot knife without breaking 
or injuring the piece. 

Grape, Orange, or Cherry Baskets. — These are made 
similar to the Chantilly Baskets; the oranges are carefully 
peeled and divided into small pieces, taking off the pith. In- 
sert a small piece of stick or whisk in the end of each, dip 
them in caramel, and form thern on the inside of an oiled 
mold. Cherries and grapes may be used either fresh, or 
preserved wet, and dried. Dip them in caramel, and form 
them as oranges. Each of these, or any other fruit, after being 
dipped in caramel, may be laid on an oiled marble slab 
separately, and served on plates in a pyramid, with fancy 
papers, flowers, etc. The baskets are finished as Chantilly, 
with spun sugar. 

Silver Web, to make a. — Boil clarified syrup to the 
crack, using the same precautions as before observed, giving 
it a few boils after the acid is added ; dip the bottom of the 
pan in water, and let the sugar cool a little; then take the 
handle of a spoon, or two forks tied together, dip it into the 
sugar, and form it either on the inside or outside of a mold, 
with very fine strings, by passing the hand quickly backwards 
and forwards, taking care that it does not fall in drops, which 
would spoil the appearance of the work. With this may be 
represented the hair of a helmet, the water of a fountain, etc. 
Take a fork, or an iron skewer, and hold it in your left hand 
as high as you can, dip the spoon in the sugar, and with the 
right hand throw it over the skewer, when it will hang from 
it in very fine threads of considerable length. 

Spanish Candy. — Boil a quart of clarified syrup to the 
crack. Have some icing previously prepared as for cakes, or 
mix some fine powdered loaf sugar with the white of an egg 
to a thick consistency as for icing; take the sugar from the 
fire, and as soon as the boiling has gone down stir in a spoon- 
ful of this or the icing, which must be done very quickly, 
without stopping. Let it rise once and fall; the second time 
it rises, pour it out in a mold or paper case, and cover it 
with the pan to prevent its falling. Some persons pour it 
out the first time it rises, and immediately cover it as be- 
fore. It may be made good both ways. If it is required 
colored, add the coloring to the syrup while it is boiling, or 
with the icing, adding more sugar to give it the same stiff- 
ness as before. 



JELLIES. 

Apple Jelly.— Take either russet pippins, or any good 
baking apples; pare and core them, cut them in slices into a 
preserving-pan containing sufficient water to cover them; 



HOW TO MAKE CANDY. 



59 



then put them on the fire, and boil them until they are re- 
duced to a mash. Put it into a hair-sieve, that the water may 
dram off, which you receive in a basin or pan; then filter it 
through a flannel bag. To every pint of filtered juice add 
one pound of loaf sugar t clarify and boil it to the ball. Mix 
the juice with it and boil until it jellies ; stir it with a spatula 
or wooden-spoon, from the bottom, to prevent burning. 
When it is boiled enough, if you try it with your finger and 
thumb, as directed in sugar-boiling, a string may be drawn 
similar to the small pearl; it may also be known by its adher- 
ing to the spatula or spoon, or a little may be dropped on a 
cold plate; if it soon sets, it is done. Take off the scum 
which rises on the top. This is in general used for pouring 
over preserved wet fruits. This jelly may be colored red with 
prepared cochineal. 

Barberry Jelly. — Take some very ripe barberries, pick 
them from their stalks, and weigh them. To every pound of 
fruit take three-quarters of a pound of loaf sugar • add suffi- 
cient water to make it into a syrup, put in the barberries, 
and boil them until the syrup comes to the pearl, taking off 
any scum which may rise. Then throw them into a fine hair 
or lawn sieve, and press the berries with a spoon to extract 
as much juice as possible from them. Receive the syrup and 
juice in a pan, put it again on the fire, and finish as apple 
jelly. 

Blackberry Jelly. — Make as currant jelly — using half a 
gallon of raspberries to one gallon of black currants; finish 
as usual. 

Cherry Jelly. — Pick off the stalks and take out the stones 
of some fine ripe Morello cherries, and to every four pounds 
of cherries add one pound of red currants ; proceed as for 
currant jelly. 

Gooseberry Jelly. — Make as currant jelly; or it may be 
made of green gooseberries, as apple jelly. 

Quince Jelly.— This is made as apple jelly. The seed 
of the quince is very mucilaginous. An ounce of bruised 
seed will make pints of water as thick as the white of an 
egg- 

Cherry Marmalade or Jam. — Take out the stones and 
stalks from some fine cherries and pulp them through a cane 
sieve; to every three pounds of pulp add half a pint of currant 
juice, and three-quarters of a pound of sugar to each pound 
of fruit; mix together and boil until it will jelly. Put it into 
pots or glasses. 

Currants, raspberries, plums and gooseberries are all made 
in the same manner. Pulp the fruit through a cane sieve, 



60 



HOW TO MAKE CANDY. 



the meshes of which are not large enough to admit a currant 
to pass through whole. To each pound ot pulp add one 
pound of loaf sugar, broken small, and boil to the consistence 
of a jelly. 

Apple Marmalade.— Take a peck of apples, full grown, 
but not the least ripe, of all or any sort; quarter them and 
take out the cores, but do not pare them ; put them into a pre- 
serving-pan with one gallon of water, and let them boil mod- 
erately until you think the pulp will run, or suffer itself to be 
squeezed through a cheese-cloth, only leaving the peels be- 
hind. Then to each quart of pulp add one pound, good 
weight, of loaf sugar, either broken in small pieces or 
pounded, and boil it all together for half an hour and ten 
minute?, keeping it stirred ; then put it into pots, the larger 
the better, as it keeps longer in a large body. 

Gooseberry Jam. — Three pounds of loaf sugar, six pounds 
of rough red gooseberries. Pick off' the stalks and buds from 
the gooseberries, and boil them carefully but quickly for 
rather more than half an hour, stirring continually; then add 
the sugar, pounded fine, and boil the jam quickly for half an 
hour, stirring it all the time to prevent its sticking to the pre- 
serving-pan. When done put it into pots, cover it with 
brandy paper, and secure it closely down with paper moist- 
ened with the white of an egg. 



flOW TO DO TRICKS.— The great book 01 magic and catfc 
tricks, containing full instructions of all the leading card 
tricks of the day, also the most popular magical illusions as 
performed by our leading magicians ; every boy should ob* 
tain a copy, as it will both amuse and instruct. For sale by 
all newsdealers, or will be sent, postage free, on receipt of 
price. Address Frank Tousey, publisher, 34 and 36 North 
Moore street, New York. Box 2730. 

HOW TO TELL FORTUNES.- Jwery one is desirous of know- 
ing what their future life will bring forth, whether happi- 
ness or misery, wealth or poverty. You can tell by a glance 
at this little book. Buy one and be convinced. Tell your 
own fortune. Tell the fortunes of your friends. Price 10 
cents. Frank Tousey, publisher, 34 and 36 North Moore 
street, New York. Box 2730. 

HOW TO BECOME BEAUTIFUL. —One of the brightest and 
most valuable little books ever given to the world. Every- 
body wishes to know how to become beautiful, both male 
and female. The secret is simple, and almost costless. 
Read this book and be convinced. " How to Become Beau- 
tiful." Price 10 cents. For sale by book and newsdealers, 
or send 10 cents to Frank Tousey, 34 and 36 North Moore 
street, New York, and it will be mailed to your address 
post-paid. 



OUR K BOOKS. 

Handsomely Illustrated. 

FUX IX THIETY-SIX DIFFERENT WAYS. 

BOOKS ISSUED. 



The Bald-headed Club. 10 Centy 

Going to the Country 10 Centa 

Red Hot 10 Cents 

A Quiet Fourth of July 10 Cents 

Good Templars Exposed 10 Cents 

On a Jury 10 Cents 

My Wife's Mother 10 Cents 

Dodging a Creditor 10 Cents 

Mrs. Snoodles' Curtain Lectures 10 Cents 

Shorts. 10 Cents 

Smiles 10 Cents 

Where are You Going ? 10 Cents 

An Hour's Fun 10 Cents 

A Basket of Funny Things 10 Cents 

Mulligan's Boarding House 10 Cents 

Hash. 10 Cents 

A Cure for the Blues .10 Cents 

Our Baby 10 Cents 

A Box of Jokes 10 Cents 

Joining the Freemasons 10 Cents 

Pounds of Fun 10 Cents 

The Tickler 10 Cents 

Our Servant Girls 10 Cents 

Miss Blinker's Blinds 10 Cents 

Fun for a Dime 10 Cents 

Rib Crackers 10 Cents 

Funny Stories by a Funny Fellow 10 Cents 

My Birthday 10 Cents 

A Bachelor's Love Scrapes 10 Cents 

Laughing Gas 10 Cents 

Uncle Sam's Joke Book 10 Cents 

The Big Joker \M 10 Cents 

The Little Joker 10 Cents 

Cold Day Jokes 10 Cents 

I Should Smile 10 Cents 

Snow-Balls . 10 Cents 



The above books are for sale by all news-dealers in the United 
States and Canada, or will be sent to your address, postage free, on 
receipt of price. Address 

FRANK TOUSEY, Publisher, 

34 and 36 North Moore Street, New York, 



HISTORICAL WORKS. 



Famous Heroes and Heroines of History, 

WITH NARRATIVES OF THEIR 

MOST STIRRING ADVENTURES ON LAND AND SEA, 

TOGETHER WITH DESCRIPTIONS OF THE 

Great Battle-Fields of the World, Naval Engagements, and 
Noted Sieges. Price 25 cents. 

For sale by all newsdealers in the United States and Canada, or sent 
to your address, post-paid, on receipt of the price. Address 

FRANK TOUSEY, Publisher, 
Box 2730. 34 and 86 North Moore Street, New York. 



Loves and Intrigues of Kings and Queens, 

Embracing the Romantic Adventures of the most remarkable 
Heroes, Rulers, Statesmen, and Prelates, 

who have figured in the History of the World, as well as the Amours of 
THE GREAT EMPRESSES, QUEENS, AND PRINCESSES. 

Price 35 cents. For sale by all newsdealers in the United States and 
Canada, or sent to your address, post-paid, on receipt of price. Ad- 
dress FRANK TOUSEY, Publisher, 

Box 2730. 34 and 36 North Moore Street, New York. 



Famous Assassinations of History, 

From the time of Julius Caesar to the present day, embracing the 

LOVES, ADVENTURES, AND REVENGES 
of many of the great characters who have figured conspicuously in 
the dramas of the world. Also containing the lives and tragic deaths 
of the noted American assassins, 

John Wilkes Booth and Charles J. Guitean, 

together with a full account of the MYSTERIOUS ASSASSINATIONS 
IN PHENIX PARK, DUBLIN. Price J55 cents. For sale by all news- 
dealers in the United States and Canada, or sent to your address, post- 
paid, on receipt of price. Address 

FRANK TOUSEY, Publisher, 
Box 2730. 34 and 36 North Moore Street, New York. 



Popular Songs and Ballads THIS Emerald Isle 

The grandest collection of IRISH POEMS AND SONGS ever offered 
to the public. The most popular effusions of Moore, T. Davis, Griffin, 
Lover, Mangan, Walsh, Callanan, Banim, Kickham, F. Davis, Gold, 
smith, Lever, Duffy, Casey, Meagher, Sullivan, O'Reilly, Locke, Meany 
McCarthy, Mulchinock, Savage, Doheny, with sketches of their lives. 
The book is beautifully bound, and should be in the parlor of every 
family. For sale by all newsdealers. Price 25 cents. Sent, post- 
paid, on receipt of price. Address 

FRANK TOUSEY, Publisher, 

Box 2730. 34 and 36 North Moore Street, New York. 



THE 



YOUNG MEN OF AMERICA. 



THIS SPARKLING JOURNAL FOR 
YOUNG MEN 

Is Pull of Interest from Beginning to End 



Its stories cannot be surpassed, and its authors have a reputation 
seldom equaled. Read the following array of talent, who write EX- 
CLUSIVELY for this paper: 

ALEXANDER DOUGLAS (Scotland Yard Detective)— TOM 
TEASER— H. K. SHACKLEFORD-RALPH MORTON— 
ALLAN ARNOLD — J. T. BROUGHAM — HAL STAND- 
ISH— A. F. HILL— D. W. STEVENS— TOM FOX 
(Philadelphia Detective)— FRANK FORREST 
— JOHN SHERMAN — HORACE APPLE- 
TON— RICHARD R. MONTGOMERY- 
COL. RALPH FENTON— PERCY B. 
ST. JOHN— CAPT. GEO. GRAN- 

VILLE,U.S.A ALEXANDER 

ARMSTRONG— JAMES 
D. MONTAGUE, and 
many others. 



The Young Men of America 

For the year 1883 will be sent to your address, post-paid, for $2.50; 
for six months, $1.25; and for three months, 65 cents. 

CLUB RATES: 

For every club of five names, sent at one time, together with 
the subscription price, we will send one copy free. 

For sale by all newsdealers, or sent to your address, post-paid, on 
receipt of price. Address 

FBANK TOUSEY, Publisher, 

Box &730. 34 and 36 North Moore Street, New York. 



OUR COMIC BOOKS. 



FUN, LAUGHTER AND AMUSEMENT FOR EVERYBODY 



^hese books are superior to any that have ever been published. 



CONSULT THE FOLLOWING LIST: 

GOING TO THE COUNTRY by " Briektop ». .Pri«« 1 

KED HOT._ by "Briektop "..Price 10c. 

A QUIET FOURTH OF JULY. ..by " Briektop ». .Price 10c. 
GOOD TEMPJLARS EXPOSED. . . by "Briektop ". .Price 10c. 

ON A JIRV ..by "Briektop "..Price 10c. 

MY WIFE'S MOTHER by "Briektop *». .Price 10c. 

THE BALD-HEADED CLUB. ...by « Briektop". .Price 10c. 

OUR SERVANT GIRLS by " Bricktoo ". .Price 10c. 

WHERE ARE YOU GOING ? by "Briektop .Price 10c. 

DODGING A CREDITOR by "Ed" Price 10c. 

SHORTS (original humor)... ...Price 10c. 

SMILES (entirely new) Price 10c. 

MRS. SNOODLES' CURTAIN LECTURES^ Price 10c. 

POUNDS OF FUN Price 10c. 

THE TICKLER Price 10c, 

Every book is handsomely illustrated by the best comic artists* 
Any one of them is a sure cure for the blues. For sale by all news' 
dealers, or sent to your address, prepaid, on receipt of price, ten cent? 
each. Address 

FRANK TOUSEY, Publisher, 

Box 2730. . 34 and 36 Worth Moore St., TT. Y. 



Frank Tousey's 

BY-THE-WAY SERIES, 

Containing five interesting and exciting works of fiction. Each book 
is handsomely bound in a beautifully-illustrated cover, and contains 
sixty-four pages of reading matter. Every book is a complete num- 
ber. Read the following titles: 



No. 1. VIOLA'S REVENGE Price 10c. 

No. 2. A YEAR OUT OF MY LIFE... Price lOe. 

No. 3. A CAPTIVE'S CAPTIVE Price 10c. 

No. 4. THE BROKEN SIXPENCE Pr2ee 10c. 

No. 5 LADY INNOCENCE Price 10c. 



For sale by every newsdealer in the United States and Canada, or we 
will send them to you, postage free, on receipt of the price. Address 

FRANK TOUSEY, Publisher, 



Box 2730. 



34 and 38 Horth Moore St.. 3ST. Y. 



OUR 10 C ENT BOOKS. 

USEFUL, INSTRUCTIVE AND AMUSING. 

Containing valuable information on almost everv subject, such as Writing, 



Speaking, Dancing, F" 
Art Qjf Vcntriloquisn 
Art of J? elf- Defense. 

Rl 



LIBRARY OF CONGRESS 



-tte, Tlie 
nee and 





0 014 636 216 3 



How to Behave 
How to Dress 
How to Play Games 
How to Keep Birds 
How to Keep House 

How to Make Love ♦ 

How to Write Love Letters 
How to Explain Dreams 
How to Tell Fortunes . • 
How to Row, Sail and Build a Boat 
How to Keep and Manage Pets • 
How to Become a Magician . • 
Iiow to Ho It . . . . 

Mow to Do Tricks 
How to Write Letters . . 
How to Cook . . , 

How to Entertain an Evening I! 5 arty 
How to become Beautiful « 
How to Flirt . 

How to Become a Ventriloquist • 
How to Become Lick 
How to Box . . . . 

How to Dance 0 
How to Become an Athlete 0 9 
How to Br come a Speaker . 
How to Play Cards • 
How to Hunt and. Fish 
How to Become a Scientist • « 
How to Become an Inventor , . 
The Boys of New York Minstrel Guide and Joke 

Book . . . . . Price 10 Cents 

The Sliortys' Snaps . . . . . . Price 10 Cents 

The Shortys' Jokes . Price 10 Cents 

Muldoon's Jokes ...... Price 10 Cents 

Frank Tousey's United States Distance Tables, 

Pocket Companion and Guide . . Price 10 Cents 
Ireland's Struggles for Liberty and Land . . Price 10 Cents 
All the above books are tor sale by newsdealers throughout tlie United 
States and Canada; or they will be sent, postage paid, to your address, on 
receipt of 10 cents each. , 

Frank Tousey, Publisher, 34 & 36 N. Moore St., N. Y, 



LO Cents 
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10 Cents 
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Price 10 Cents 
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Price 10 Cents 
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Price 10 Cents 
Price 10 Cents 
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^rice 10 Cents 
Price 10 Cents 
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Price 10 Cents 
Pjriee 10 Cents 
Price 10 Cents 
Price 10 Cents 
Price 10 Cents 
Price 10 Cents 
Price 10 Cents 
Price 10 Cents 
Price 10 Cents 
Price 10 Cents 
Price 10 Cents 
Price 10 Cents 



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